A good friend once said to me, “drinking tea is like getting a friendly handshake, but drinking coffee is like getting a warm hug.” It’s so so true. I look forward to the warm embrace of a good cup ‘o joe every morning. I do like a touch of sweetness and creaminess in my coffee though (sorry to all you black coffee purists out there)! That’s where this Paleo Vanilla Coconut Coffee Creamer comes in!
I used to use store-bought non-dairy creamer. However, one morning I went to pour some into my cup and it “glopped” into my coffee. Yes, I used the word glopped because I can’t think of a better way to describe it! I was totally freaked out. The creamer wasn’t expired (I bought it the day before!) and it didn’t have a funky odor. But it was thick and gelatinous and….so not natural! That was the final straw! I was determined to make my own dairy-free creamer that tasted amazing but had no chemicals or weird “gloppy” properties.
I have a thing for vanilla beans. When I want to make something that isn’t chocolate (gasp) I still want it to have a rich flavor. I think vanilla beans give creamy desserts a depth of flavor that can’t be achieved with regular vanilla extract. I make vanilla bean cheesecake, vanilla bean ice cream, and now…vanilla bean coffee creamer. If you’re a creamer user like me, you will love that this creamer is just slightly sweet but adds a wonderful, deep, complex, vanilla flavor to your coffee! Check out those flecks of vanilla goodness!
If you’re curious about the benefits of making your own coffee creamer, check out this article from Prevention Magazine, where this very recipe was featured, “5 Worst Things in your Coffee Creamer – And What You Should Use Instead.”
This recipe is dairy-free, refined-sugar free, vegan and paleo! It adds the perfect flavor and creaminess to your coffee without sacrificing health or taste! PLUS it is only 4 ingredients and is crazy easy!
- Shake up your can of coconut milk then pour it into a small saucepan.
- Add 3 TBS coconut sugar & a pinch of salt, stir to combine.
- Cook over medium-low heat until the mixture just starts bubbling and sugar is dissolved (don’t let it boil or you’ll have a coconutty mess all over your stove)!
- Cut your vanilla bean in half lengthwise and scrape out the seeds. Add seeds to the milk mixture and stir.
- Put the whole vanilla bean half into the pot and cover with a lid.
- Let the mixture sit for at least 30 minutes, or until cooled to room temperature.
- Using a fine mesh strainer, strain your creamer as you pour it into a glass jar. Discard beans.
- Store in a glass jar with a lid in the refrigerator! Give it a shake before adding it to your favorite coffee!
**Note: this recipe has been updated to look prettier! 😉 It was originally posted on March 10th, 2016, which is when all the following shenanigans occurred:**
I’m freaking out because I leave tomorrow to visit my little sister in Denver for one night without my kids! Say What?!?!?! She’s going out of the country for a while so we’re having one last sisterly hurrah before she leaves! This will be my first time away from my kids alone in 5 years. AGH! I’m still nursing Naomi, which makes it a bit of a challenge… but I’m so ready for a (short) break that I could dance and sing. I’ve mentioned before that my husband is the best daddy ever in the history of daddies. I’m pretty sure my kids want me to go so they can play with him without having to share with mommy! It’ll be fun to see how he handles three kids solo for two whole days…I’m sure he’ll do it the way he does everything else….like a ninja boss.
The last flight we took was to Chicago and we were outnumbered for the first time (kids: 3, parents: 2). Now I get to sit. on the airplane. alone. drinking coffee. What is that even going to feel like? I can’t wait to find out!
I’d love to hear from you! How do you like your coffee?
If you make something from JoyFoodSunshine I would love to see your creations! #joyfoodsunshine
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