Refrigerate the can of coconut milk for at least 4 hours. When you open the can, the cream will be hardened at the top of the can, and the liquid will be at the bottom. Scoop half of the cream off of the top with a spoon, and try not to get any of the liquid. Place the cream in a bowl and beat with a mixer on medium speed for about 4 minutes, until cream is fluffy.
Add the lemon juice, zest, powdered sugar and vanilla to the cream. Mix for about a minute until well combined.
Serve immediately, or refrigerate. If you refrigerate, the dip may harden a little so you may need to mix it again.