To get started, you'll want to chill your can of coconut milk in the fridge for at least 6 hours, preferably overnight. (I use this brand because it's the only brand I know of that uses BPA-free cans.) When you remove the chilled can, be careful not to shake it--> you want the cream that floats to the top to stay separated from the liquid portion at the bottom. I also recommend chilling the mason jar you're going to use for at least 10 minutes in the freezer, so that your equipment is well-chilled.
Carefully open the can of coconut milk and scoop the thickened cream into the chilled mason jar. The amount of cream may vary in each can, but I was able to scoop just slightly less than one cup of cream from this particular can. Reserve the remaining liquid in the can for a morning smoothie!
Add the pure maple syrup and vanilla extract to the heavy coconut cream, then screw the lid onto the mason jar. Shake vigorously for 3-5 minutes, until the cream is thickened and fluffier in texture.
Serve immediately over your favorite fruit or dessert!
Leftovers can be stored in a sealed container for at least a week (if not longer) in the fridge. The cream will thicken even further when chilled!