Place the coconut cream in a bowl and use an electric whisk to beat on low for 5-10 minutes. The coconut cream may look curdled and ugly in the initial stages but just keep whipping until it becomes smooth and creamy.
Once the coconut cream looks smooth, increase the speed to medium high and beat until soft peaks form.
Add the vanilla extract and maple syrup. Beat until just combined.
Store the coconut whipped cream for up to 2 days in the fridge. Remove from the fridge at least 30 minutes before serving.