Place the coffee in the refrigerator to let it chill.
Add coconut milk in a saucepan.
Heat over medium high heat while whisking continuously, until it starts to boil.
Once it starts to boil, immediately reduce the heat to low. Simmer while whisking occasionally for 30 minutes or until the mixture is reduced to half.
Whisk in maple syrup, cardamom powder, and almond extract.
Remove from heat and let it cool.
To make the Thai iced coffee, place ice cubes in 4 glasses.
Divide the coffee into the glasses.
Whisk the sweetened condensed coconut milk if it's separated, and pour over the coffee.
Stir together and enjoy! You can add more dairy free milk if you want it creamier.
Leftover condensed coconut milk will for 3-4 days in the refrigerator in an airtight container. It may separate while chilled, but you can give it a good shake or blend it before using again.