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.