Place the coconut milk in the fridge for at least 24 hours to fully chill. During this time the water will separate from the cream. About 30 minutes before making, place the bowl and mixers in the fridge to also chill.
When you’re ready to make, open the can and scoop out the hard cream only into a bowl. Add the maple syrup and vanilla extract.
Using a hand mixer, beat the mixture until it becomes light and fluffy.
Store in the fridge in an air tight container until ready to use.
Serve with your favorite fresh fruit or on top of desserts.
You can also use this coconut cream to ice a cake, or even fill a pastry bag with it to frost cupcakes with.