An awesome recipe for Coconut Milk Coffee Creamer. This creamer is vegan, gluten-free, paleo-friendly, no processed sugar, no preservatives, healthy fats from whole foods, free from trans-fats, and (most important) super tasty!
Add all ingredients to the bowl of a high-speed blender, and process until smooth, scraping down the sides of the blender, as necessary. Pour the creamer through a fine mesh strainer to remove any little solid bits that remain. Store in a jar with a tight fitting lid in the fridge for up to a week. Creamer will thicken as it stands in the fridge.
Notes
Makes about 2 cupsI figured about 2 tablespoons per serving, so 16 servings, but that might vary depending on how much you put in your coffeeThis Creamer can be stored in a tightly covered container in the refrigerator for up to two weeks. If your creamer separates once it’s stored in the fridge, simply pop it in the microwave for about 30 seconds and give it a stir.