One of my resolutions for 2015 is to eat healthier - and also to just shake up my diet more often to offer my taste buds a wider variety of life spice. This was the inspiration for trying my hand at making coconut coffee creamer. I love half & half in my morning cup o' joe, but it's good to try new things, and as it happens, this is a very delicious and simple to make new thing. Lots of winning!
Let's get making.
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Step 1: Supplies / Recipe
- 1* can of full fat coconut milk
- 3 tbs pure maple syrup
- 1 tbs vanilla
* I doubled the recipe for the photos. This mix will last for 4-6 days in the fridge in an airtight container, so decide whether or not to go for double gold based on how much you think you'll use in that time. (This will be trial and error until you figure out how much is the perfect amount for each cup.)
Step 2: Blend Blend Blend
Put all the ingredients into a blender and mix for 30 seconds to 1 minute.
Step 3: Pour & Store
Pour the mix into an air tight container and enjoy!
Step 4: Coconut Vs. Frother
I wanted to see if my new creamer had a cappuccino future. The results were a little weak for that application, but it would definitely make a decent latte. Go forth and froth!
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