Here’s something to start your Monday off right…Paleo Coconut Creamer! I heard of this recipe from Fast Paleo on one of the fb Paleo/Whole30 groups I belong to. Even though I drink my coffee black, it sounded yummy enough to try. It really came in handy when Ryan was trying to quit using regular creamer and flavored syrups in his iced coffee/espresso drinks. He likes to use this better now, and says that the other stuff doesn’t taste as good to him.
Sometimes, for a treat, I will have a couple spoonfuls stirred into my coffee or tea. It’s especially good in chai tea. Numi Rooibos Chai is a favorite, organic and caffeine-free, great any time of day. I keep the creamer refrigerated, and once it has chilled a few hours, it sets to a whipped-cream like consistency. I made this for my parents as well, when they were trying to kick the flavored creamer habit. They loved it in their coffee/tea, and as a dip for strawberries (or other fruit). Directions are below:
1. Chop up a Medjool date, removing the pit.
2. Add 1 Tbsp of hot water to a blender, the dates, 1 Tbsp Vanilla Extract,1 Tsp Cinnamon, and 1/4 of a can of full-fat coconut milk. My fave brand is Native Forest, it’s organic and the can is BPA-free.
3. Blend until smooth, then add the rest of the can of coconut milk and blend again. Stop mid-way through and stir with a spatula to be sure the dates are not sticking to the blades or bottom of blender jar.
**Depending on your blender, you may have tiny bits of dates left in there after blending. This is okay. You could strain it if it bothers you. You can experiment with adding other flavors of extracts and spices. Refrigerate and enjoy!
