should be at the top of the can, placing it in the chilled bowl.
5. pour the remaining coconut water into a glass jar and store in the refrigerator, saving it for another use.
6. using an electric egg beater, whip the coconut milk cream for 2-3 minutes, or until light and fluffy.
7. whip in the maple syrup and vanilla extract for 30 seconds.
8. use right away or store in a glass jar in the refrigerator for up to 24 hours. 