Chill the can of coconut cream, milk or whipping mixture for at least 24 hours in the fridge.
1) If using coconut cream, transfer the full mixture into the stand mixer.2) If using coconut milk, use the hardened top portion of the coconut cream and discard the liquid at the bottom of the can.3) If using the whipping mixture, just add it directly to the bowl. Add maple syrup, vanilla bean and salt to the bowl and whip the mixture on high for 2 minutes, or until completely smooth and slightly increased in volume. Scrape the sides of the bowl down using a spatula to ensure nothing is stuck.
Adjust sweetness and thickness by adding maple syrup or plant milk to thin. Blend again to incorporate. I like to achieve a thickness that slowly drips off a spoon.