Refrigerate coconut milk can overnight. When ready to make dip, open can and scoop out coconut cream from the top. Reserve liquid for smoothies or cooking in the refrigerator.

In a large bowl, whip the coconut cream until thick and creamy, almost like the consistency of frosting. Add peanut butter and maple syrup, and fold in with a spatula to combine. Continue to whip coconut cream and peanut butter mixture until it’s cohesive and the consistency is of a fluffily frosting.

Fill snack box with dip and refrigerate. Or, refrigerate and serve later. Dip will thicken as it cools.