Place the can of coconut milk in the refrigerator, for about 1 hour, to get cold and allow the cream to separate from the heavier liquid
Gently open the can, paying attention not to mix the cream with the liquid.
Carefully remove as much cream as you can and place it in a bowl. Whip the cream with an Immersion blender then set aside.
Using an Immersion blender, blend the pawpaw, maple syrup and salt in another bowl.
Mix the cream into the pawpaw mixture and blend again, until smooth.
Refrigerate for 2 hours or until chilled.
