Chill a can of coconut milk overnight in the fridge or for a good 6-8 hours.
Put your mixing bowl in the freezer one hour before your ready to make the whipped cream. When ready, flip can of coconut milk upside down and open. Scoop off the majority of liquid coconut milk and put the rest in the bowl. Beat with a high speed mixer while adding maple syrup and vanilla until it forms a whipped fluffy texture.
Serve as is, or put covered in fridge for an hour or more for best results.
Put your fresh berries and nuts of choice in a bowl and cover with a large dollop of coconut cream. Sprinkle with your choice of toppings like coconut flakes, peanut butter, or chocolate and serve as desert or an extra sweet creamy breakfast.