Homemade Whipped Coconut Cream

1. Refrigerate the can of full-fat coconut milk overnight. This allows the cream to separate from the water. 
2. Remove the refrigerated coconut milk from the fridge. Open the can and carefully pour out the separated coconut water (you can save this for smoothies or other uses). Scoop the solid coconut cream into a bowl. 
3. Add vanilla extract to the coconut cream. If you desire extra sweetness, add the optional pure maple syrup.
4. Using a hand mixer, whip the coconut cream on medium-high speed for about 3 minutes, or until soft peaks form.
5. Serve the whipped coconut cream over waffles, pancakes, or your favorite fruit.

Note: Any unused whipped coconut cream can be stored in a sealed container in the refrigerator for several days. It will firm up a bit, but you can re-whip it if you prefer a fluffier consistency.