Coconut creamer
Be the first to rate it
A coconut coffee creamer made as a shelf-stable powder or a refrigerated liquid. Use 1 to 2 tablespoons of powder or about 2 tablespoons of liquid per cup.
Ingredients
- Powdered base: 3 cups powdered milk; 1½ cups powdered sugar or a sugar substitute; 3 tablespoons coconut oil, melted
- Liquid base: 1 can (14 oz) sweetened condensed milk; 1¾ to 2 cups milk or non-dairy milk; 1 to 2 teaspoons vanilla extract (optional)
- Flavor powdered: 2 tbsp coconut milk powder
- Flavor liquid: 2 tsp coconut extract
Equipment
- mixing bowl
- whisk
- airtight jar
Directions
- Prepare the powdered or liquid base (see notes).
- Stir in the flavoring until well mixed for the powdered version, or shake or whisk until smooth for the liquid one.
Notes
Flavor amounts are for the full batch and are starting points; start with about half, taste and adjust:
Powdered creamer (shelf-stable; yield about 4½ cups, 24 to 48 servings): 3 cups powdered milk (non-dairy powdered milk such as coconut milk powder also works); 1½ cups powdered sugar or a sugar substitute; 3 tablespoons coconut oil, melted. Whisk together until well combined, add the flavoring and mix thoroughly; store airtight at room temperature; use 1 to 2 tablespoons per cup of coffee; keeps 3 to 6 months airtight in a cool, dry place.
Liquid creamer (yield about 3 cups, 24 servings): 1 can (14 oz) sweetened condensed milk (regular or dairy-free); 1¾ to 2 cups milk or non-dairy milk (almond, oat or coconut); 1 to 2 teaspoons vanilla extract (optional). Combine in a large jar or bottle, add flavorings, shake or whisk until smooth; use about 2 tablespoons per cup of coffee; refrigerate up to 7 to 10 days.
Safety: contains dairy unless non-dairy swaps are used; liquid version must be refrigerated.
