Coconut Coffee Creamer

I am always on the hunt for something “better” to add to my coffee.  Almond milk isn’t creamy enough, store bought creamers (the almond & coconut ones) have too much added sugar and heavy cream, which has been my stand by, just tastes, well, too heavy!

Someone in one of my challenge groups was talking about using coconut milk for a creamer and I thought that sounded like a good idea.  I looked around for some recipes and it’s really not rocket science.  Just blend together some full fat coconut milk and whatever flavorings you want and voila, you have coconut milk creamer.  I am enjoying my first cup as I write this and I’m in heaven.  It’s creamy and light all at the same time.  And something interesting the coffee tastes creamier than it looks – it’s not as light colored as when I use heavy cream, but it definitely tastes like there is enough creamer in there.

I think found a winner!

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Print Recipe
Coconut Coffee Creamer
Coconut Coffee Creamer
Course Breakfast
Servings
Ingredients
  • 1 13.5 oz can coconut milk (bpa free)
  • 1 tsp vanilla extract
Course Breakfast
Servings
Ingredients
  • 1 13.5 oz can coconut milk (bpa free)
  • 1 tsp vanilla extract
Coconut Coffee Creamer
Instructions
  1. Blend in blender for about 45 seconds until the cream and milk is fully combines. Store in glass container in fridge.
Recipe Notes

You can get creative with the mix-ins.  Try almond or caramel extract.  You can add some coconut sugar or maple syrup as well if you're still trying to wean yourself of the sweets!

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