In the bowl of a stand mixer fitted with a dough hook add the flour, brown sugar, and yeast, mix to combine.

Open the can of coconut milk, scrap out ½ cup of the coconut fat layer from the top, save the rest for an alternate use.

In a microwave safe bowl add the beer and coconut fat. Heat to between 120F and 130F degrees.

Add the beer mixture, oil and almond extract to the flour, beat on high until dough gathers around the hook and is no longer sticky, about 6 minutes.

Transfer the dough to a lightly oiled bowl, cover and allow to rise in a warm place until doubled in size, about 90 minutes.

Preheat the oven to 350.

Knead the dough on a lightly floured surface for about 3 minutes.

Form into a ball, place on a baking sheet.

Allow to rise for about 20 minutes.

Bake until dark brown, about 22-26 minutes. Let cool completely before cutting.