Indulge in the tropical bliss of Coconut Crème with this homemade Coffee Creamer. Begin with a luxurious blend of 1 cup of half and half (or for a dairy-free alternative, try canned coconut milk) and 1 cup of unsweetened almond, cashew, or coconut milk.
Enhance the natural sweetness by incorporating 3 tablespoons of monk fruit blend or your preferred sweetener, adjusting to taste. I used @swervesweetie confectioners for a delightful sweetness without added sugar.
Elevate the flavor profile with 1 teaspoon of vanilla extract, providing a classic, sweet undertone. To intensify the coconut essence, add 2 teaspoons of coconut extract, delivering that exotic and aromatic twist.
Combine these ingredients, shake or stir until well-mixed, and transport yourself to a tropical paradise with every sip of your Coconut Crème Coffee Creamer. Enjoy the creamy, coconut-infused goodness in your morning cup of coffee.
INGREDIENTS
1 cup half and half (used organic), for df sub canned coconut milk
1 cup unsw almond, cashew, or coconut milk (used almond)
3 T monk fruit blend or any desired sweetener (can use more for sweeter) used @swervesweetie confectioners this time
1 tsp vanilla extract
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2 tsp coconut extract
STEPS
Blend all ingredients in a blender. Good in the fridge for 2 weeks. Froths well with half and half.
Coconut Crème Coffee Creamer
Ingredients
- 1 cup half and half, for dairy-free sub canned coconut milk
- 1 cup unsw almond, cashew, or coconut milk
- 3 T monk fruit blend or any desired sweetener (can use more for sweeter)
- 1 tsp vanilla extract
- 2 tsp coconut extract
Steps
- Blend ingredients well in the blender and enjoy! Good in the fridge for 2 weeks.
Nourishment Breakdown
Calories
41Fat
3 gStarch/Carbs
1 gProtein
1 gPer 1/4 cup serving w/ half and half