Dairy Free Whipped Cream
2 cans whole fat coconut milk, refrigerated
1-2 tsp. almond extract
pinch stevia (optional)
Refrigerate coconut milk until it becomes solid and the fat and water separate. Open the cans at both ends and pour out the water. Scoop the solid coconut into a mixing bowl. Whip until light and fluffy, then add almond extract and stevia and whip just enough to mix. Keep refrigerated until ready to use. Eat within 2 days.