You’ll need to keep your tin of coconut milk in the fridge overnight for the rich creamy bit to separate from the watery bit at the bottom. Make sure it is full fat coconut milk, otherwise this separation won’t happen and you won’t be able to make this cream!
Open the tin upside down – the coconut cream will be at the bottom and you can just pour off the watery liquid (save this for adding to soups or smoothies)
Place the thick, creamy part into a bowl
Add the maple syrup and vanilla extract
Use an electric whisk (or a manual one and a lot of elbow grease) to whip up the coconut cream until light and fluffy
Take the pie out of the fridge, and ensuring that the custard has completely set, carefully cover it with the coconut whipped cream
Scatter over the toasted desiccated coconut
Tastes best when fresh, but keeps covered in the fridge for up to a few days