Place a metal mixing bowl and a whisk attachment in the freezer for 1 hour before making the whipped cream.
Scoop the solid coconut fat from the can and add it to the cold mixing bowl, leaving the liquid behind.
Using the cold whisk attachment, beat the solid fat with an electric mixer until creamy and smooth, 1 to 2 minutes. Add the maple syrup and vanilla and continue to beat for an additional minute. Taste and adjust sweetness as needed.
Enjoy immediately, or refrigerate in a glass storage container for up to 1 week. The whipped cream will harden and set in the fridge the longer it’s chilled.