Combine the dairy-free milk, coconut cream, maple syrup, cornstarch, and salt in a medium nonstick saucepan. Whisk to dissolve the cornstarch. Add the rice. Cut the vanilla bean in half, scrape out the seeds into the mixture, and add the vanilla bean pods. Bring the mixture to a boil over medium heat, reduce the heat, and cook at a low simmer, stirring frequently, for about 20 minutes or until it reaches the consistency of risotto. Remove from the heat, remove and discard the vanilla bean pods. Let cool for a few minutes, stirring occasionally.

Can be served warm or chilled. To chill, transfer to a bowl, cover with plastic wrap, placing the wrap directly on the surface of the rice pudding to prevent a skin from forming, and refrigerate for at least one hour.

Served topped with coconut whipped topping and toasted coconut flakes if desired.