Chill a can of full-fat coconut milk for 24 hours in the refrigerator. (see guidelines above)
Chill a medium mixing bowl and the beaters for your electric mixer.
Remove one end of the can of coconut milk and carefully scoop out the solid milk, into the chilled bowl, leaving the liquid for another use. (Put it in your morning smoothie.)
Beat on high speed until doubled in volume, scraping the sides of the bowl frequently.
Add the vanilla and sweetener and beat for one minute longer. Chill.
To assemble, use two cake decorating bags fitted with decorating tips. Fill one with homemade lemon curd and the other with the whipped coconut milk.
Alternate the layers in shooter glasses, finishing with whipped coconut milk. Garnish with a little lemon zest and chill or serve immediately.