Prepare the Coconut Whipped Cream:
Place the can of coconut milk in the refrigerator, and refrigerate overnight. This allows the coconut water to separate from the coconut cream.
Open the can of coconut milk and scoop out the hardened cream (or “flesh”), leaving behind the coconut water. Add the coconut cream to a stand mixer fitted with a whisk attachment, along with the pure maple syrup, vanilla extract, and pinch of sea salt. Beat on medium-high until well-combined and fluffy– this process only takes 30 seconds or so. Taste the whipped cream for flavor and add more pure maple syrup if desired. Refrigerate until ready to use.