This coffee creamer is everything a creamer should be – smooth, creamy, and cuts the acidity of many coffees. You can customize it to your liking. Try adding some orange zest or peppermint extract for a special twist!

Makes about: 28 servings

Ingredients:

1 can light coconut milk

2 tablespoons cocoa powder

1-2 tablespoons pure maple syrup (optional)

Directions:

Combine cocoa powder and ¼ cup of coconut milk in a small saucepan. Whisk well to make a paste. Slowly add the remainder of the coconut milk, whisking vigorously, and heat over medium heat for five minutes. Be careful not to let the mixture boil. Add the maple syrup, if desired.

Store in a covered container (a mason jar works great) in the refrigerator for up to a week.

Note – If the creamer becomes chunky because of the coconut milk, just reheat it for a few minutes and it will thin back out. Coconut milk is a semi-solid oil when it cools which is why this happens and is also why it separates the solid from the liquid in the can. If you use full-fat coconut milk instead of light, this will likely occur, but it might not. In my experience, it depends on the brand.