Remove the can of coconut cream from the fridge and spoon out the thickened cream from the top of the can into a kitchen stand mixer bowl fitted with a whisk attachment (or use a hand blender).
If you measure 2 cups of cream prior to whipping increase the gelatine to 2 1/4 teaspoons, or if 1 cup use 1 1/4 teaspoons.
Retain the watery remains from the can. Measure 2 Tablespoons of the watery remains and put into a small bowl. Sprinkle the gelatine over the water and allow to stand and thicken.
Add the maple syrup and vanilla extract to the cream and whip until thick (allow between 5-10 minutes).
Shift the cocoa over the cream and whisk on high until incorporated.
Add the gelatine mixture and whip until incorporated.
Spread the stabilized cream over the prepared dish (pie etc.) and allow to sit in the fridge for a minimum of 4 hours before serving.