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Non-Dairy Coconut Creamer

Coconut creamer and coffee

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.

Coconut creamer makes a yummy topping! Try a breakfast parfait of bananas, raw granola, blueberries, and coconut cream.

*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! 

Food 13 Comments

I believe you can find grace for the mother you are and help to become the mother you long to be—a mom who has the freedom to choose the better things and enjoy her kids right now.

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