A surprisingly tasty non-dairy dessert topping.
2 cans full fat coconut milk – refrigerated for two days
several drops almond extract
3/4 cup maple syrup
Using a fine mesh strainer, pour the coconut milk through it. Discard or reuse the liquid that goes through the strainer.
Place the thicker contents of the strainer into a bowl with almond extract and maple syrup.
Beat with electric mixer on high until soft peaks form.
This will keep – stored in the refrigerator for a day or two.