Lemon Coconut Cream Filling

Lemon Coconut Cream Filling
1 can (400ml) full-fat coconut milk
juice and zest of one large lemon
1-2 Tablespoons maple syrup
1 drop almond extract
1 drop vanilla extract

Place the can of coconut milk upside down in the refrigerator overnight. This will cause the fat to separate out - leaving a layer of semi-solid, creamy white coconut fat, and a layer of watery liquid. If you forget to do this or don't have time - you can speed up the process by placing the can in the freezer. Just don't leave it there for longer than a couple of hours or you will end up with a rock-solid block of fat. Sometimes you can get the layer of fat without chilling the can first, but this will yield much less fat.

 Open the can and scoop off the solid fat on top, leaving the liquid and reserving for another use. This can be used for flavorful smoothies, vegan mac and cheese sauces, baked goods, or any other application requiring non-dairy milk, but not non-dairy thick cream. If you place this liquid back in the fridge, it will even thicken a bit as well.

You will need around 1/2 cup of solid fat. Add the remaining ingredients; you can add more or less maple syrup and more or less lemon zest for desired flavor. Mixture will thin out slightly, but will thicken upon chilling. 

Pour into parfait glasses or small bowls, prepared crust, between cake layers, or in desired application. Chill until firm, or freeze to firm it up faster.