Add one can of full-fat coconut milk and maple syrup to a saucepan over medium-high heat. Bring to a boil, then reduce heat to medium and let cook for 10-15 minutes, until reduced by about half, then remove from heat.
Add the light coconut milk, coffee, and whiskey to the reduced coconut milk and whisk to combine. Refrigerate for at least 2 hours then enjoy cold with whipped cream and shaved chocolate!
If you’d like a more mocha-flavored Baileys, you can add 1 tablespoon cocoa powder to the coconut milk and maple syrup mixture then follow the instructions to reduce it as written.
For this recipe, we recommend using coconut milk with guar gum. Gum-free coconut milk is more likely to separate. If this does happen, simply shake the bottle or blend the mixture to re-combine.