So, I am excited to finally share this non-dairy, paleo-friendly coffee creamer recipe with you. For the past week, I have been concocting various non-dairy creamer recipes… most have honestly not been edible. I guess I may be a little on the picky side when it comes to creamer. I wanted the non-dairy creamer I created to have the same consistency in my coffee that real creamer does… AND I wanted to really be able to enjoy my coffee again. Well, after a week of experimenting, I think I finally found a winner!
Please note that this recipe does contain a raw egg, so proceed at your own risk. You can try the recipe without the egg, however, if you are wanting the consistency to look more like “cream”, the egg really helps with that. Lecithin in the egg also keeps the coconut oil from separating and floating on the top of your coffee. Here’s an interesting article regarding the safety of eating raw eggs.
Coconut Milk Coffee Creamer
1 can of Coconut Milk, 13.5oz
2 tablespoon of Coconut Oil (melted)
1 egg (preferably organic)
1 teaspoon of Vanilla Extract
Either 1 teaspoon (or more) liquid Stevia or 1 tablespoon honey
Optional ingredients (to create a flavored creamer):
Almond extract (or other flavored extracts)
Pumpkin Pie Spice with a little canned pumpkin (haven’t tried this yet, but sounds yummy!)
Put all ingredients in a blender or Vitamix and blend until you have a nice cream consistency. You can then store in the fridge. The creamer will also thicken up, as you can see from the pic below.
I also made a variation with unsweetened almond milk (instead of the coconut milk). It did not have even close to the creamy consistency of the coconut milk mixture… it was a lot thinner. However, the almond milk concoction made for a delicious addition to a bowl filled with nuts and blueberries! Yum!
* Recipe adapted from here.