Pour the whipping cream into a large bowl. With the electric mixer on medium, whip until stiff peaks form. Put the bowl in the refrigerator until needed.
If cream cheese is not already softened, place in a small microwave safe bowl. Microwave on high for no longer 20 seconds.
Put the cream cheese into a large bowl. With the electric mixer on low to medium speed, whip the cream cheese until smooth. Scrape sides of the bowl with a silicone spatula as needed.
Add the vanilla extract and unsweetened flaked coconut, continue to whip and scrape the bowl as needed.
Grab the whipped cream from the refrigerator. Add the whipped cream to the cream cheese mixture. Mix until fluffy and blended, again scraping the bowl sides as needed.
Spoon into eight 1/4 cup ramekin dishes. Cover with plastic wrap and place in the refrigerator.
Refrigerate for at least 6 hours or overnight. But the longer it is left the more the flavors will blend. This will store easily in the refrigerator for up to 1 week. Storing in the freezer will keep them even longer.