Paleo Coffee Creamer Recipe

Coconut milk is dead simple, consisting of only coconut and water, making it the
perfect base for a paleo coffee creamer. As a bonus, coconut milk is one of the
easier non-dairy kinds of milk to whisk and froth, which will help create a
paleo coffee creamer with body and thickness. Let's get started!

Servings: 14

Author:

Prep Time
2 minutes

Cook Time
5 minutes

Cooling Time
30 minutes

Total Time
37 minutes

Course:

Drinks

Cuisine:

American

Keywords:

Paleo coconut milk coconut milk coffee creamer non-dairy paleo coffee paleo coffee creamer

🧂 Ingredients

1 can Coconut milk (~13.5 ounces)
1 Vanilla bean pod
A pinch of salt

Instructions

1 Combine the coconut milk and a pinch of salt in a small saucepan.
2 Heat the coconut milk and salt on low to medium heat until it starts to bubble.
Remove from heat well before boiling!
3 Open 1 vanilla bean pod and pour the seeds into the heated coconut milk. After
you've added the seeds, add the pod.
4 Stir the vanilla seeds and vanilla pod into the coconut milk. Note: they will
usually not dissolve.
5 Cover the saucepan and let the mixture cool for at least 30 minutes. The longer
you leave it, the more vanilla flavor you'll wind up with.
6 Use a strainer to remove the vanilla bean pod and seeds from the coconut milk.
7 Decant the creamer into a glass jar, cover with a lid, and store it in the
refrigerator. The creamer will keep in the fridge for up to one week.

Nutrition Info

Name	Amount
Calories	30 kcal