Preheat oven to 375 degrees F.
Combine sliced peaches, coconut sugar and vanilla in the bottom of a 9x13 pan and mix well. Set aside.
In a medium bowl, combine oats, flour, coconut, maple syrup, pecans and cinnamon. Mix thoroughly so everything is moistened by the maple syrup.
Pour crumble topping on top of peaches evenly.
Put in oven and cook for 35-40 minutes until peaches are soft and starting to caramelize on the edges.
When peach crisp is done, pull it out of the oven and let it cool for about 10 minutes.
Meanwhile, while crisp is cooling, make your coconut whip. Scoop out the SOLID PART ONLY of the coconut milk into a medium bowl. (There will still be liquid at the bottom of the can...you do not want that part...save it for your smoothies or something else).
With a handheld electric whisk, (or an electric stand mixer, but there is really no need to dirty one of those. You can try to whisk by hand too if you feel up for it) whisk the solid coconut milk until fluffy.
Add 1 tbsp maple syrup to the coconut whip and whisk again until incorporated.
Serve the peach crisp with a dollop of maple coconut whip.
Grab a spoon and dig in!