Breaking news: I have given up half-and-half.

I have long since given up sugar and white flour.  I even gave up Diet Coke, though I think I’ve been drinking it since birth.  I walk right past the processed foods in the grocery store like they don’t even exist.  My counter is crowded with things I sprout, ferment, and soak in the name of better health and nutrition.

But.  I love my half-and-half.

Deep down inside, I knew my health would benefit if I gave up this dead, nutritionally void food.  So, when I came across a recipe for coconut creamer, I thought I’d give it a try.  I didn’t have the exact ingredients, but I tried it anyway.  Surprisingly, I liked it.  It was by far the best option I had tried for a non-dairy, non-soy, minimally processed creamer.  In fact, I liked it so much, I haven’t used half-and-half since, even though there’s still half a quart in my fridge.  Now that’s saying something.

Here’s my modified recipe:

Coconut Milk Creamer

1 can coconut milk*, room temperature

1 very fresh, organic egg from 1 very happy, pasture-raised hen

Optional:

Stevia (I don’t like sweet coffee, but I find a few drops of liquid stevia makes up for the lack of lactose in the coconut milk)

1 t. Vanilla

Cinnamon

Whirl the egg in a blender.  Be sure to use the best eggs because you’ll be eating them raw.  Slowly add the coconut milk and any optional ingredients you like.  Blend until frothy and somewhat thick, about a minute in my Vitamix.  Pour into a container and store in the fridge.  Mixture will continue to thicken as it cools.

*The original recipe calls for regular coconut milk.  The first time I tried it, I used light because that was all I had in my pantry.  I thought the creamer was tasty even so.  I’ve since tried full-fat coconut milk, and even half-light, half regular.  In my opinion, the taste difference between light and regular in this recipe is minimal, especially if I add a couple drops of stevia.  Sure, the full-fat is creamier, but the fat and calories are more than double.  In fact, full-fat coconut milk is much more calorie-dense than half-and-half.  Eep!

In the end, the choice is yours.  But, if you choose to use light coconut milk, look for a brand with no additives, like Trader Joe’s (a steal at only $.99 a can).

The original recipe also calls for 2 T. of coconut oil.  She blends the egg and the oil slowly to create an emulsion, then adds the coconut milk. This creates a very thick whip.  In fact, you have to spoon it into your coffee.  She does this to keep the coconut milk from separating, but I find the lecithin in the egg is enough to keep the coconut milk from doing funny things in my coffee.  So I cut out those extra calories.  However, add the coconut oil in if you want a divine topping for a bowl of berries or a diary-free dessert! 

Questions

Won’t a raw egg kill me?  No.  But it’s important to use farm-fresh eggs from reliable sources.  See Nourishing Traditions for more about rawness.

Does the creamer taste like coconut?  No.

Does a carton of coconut milk work as well as a can?  No.

Is this coconut creamer gritty like the coconut milk creamer you buy in the store?  No.  In fact, it tastes much, much better than store-bought coconut creamer.

How long will the creamer last?  I would try to use it up in about a week (I have no trouble with that!), although it may last longer than that.

Ready to give up dairy in your coffee?  I hope you give this a try!