Step 1

Scoop the coconut solids that have risen to the top of the can, and spoon it into a stand mixer fitted with the whisk attachment. Make sure the solids have separated from the coconut water in the can - if it mixes, your coconut cream will not whip. Save the leftover coconut water for smoothies.

Step 2

Beat the on high speed until it begins to thicken and and peaks form. Don't over-mix or your cream will soften too much.

Step 3

Add the maple syrup, vanilla, salt, and lemon zest, and mix until combined. If your coconut cream is very thick, add 1 to 2 tablespoons lemon juice, if desired. If your cream isn't thick enough for the additional liquid, skip the lemon juice.

Step 4

Chill the cream in the fridge until you're ready to serve.