If you keep a full fat can in the refrigerator for 24 hrs, you can dip the fat off of the milk.
The fat makes a fantastic tasting whipped cream. YOu just add some vanilla and a little sweetener and whip it up. I would think you could even freeze dollops of the cream to drop into hot chocolate or in coffee for a treat.
I use it to make a mock tiramisu that fits with my daughter's DF cake.