Dishing Up the Dirt

Vanilla Coconut Coffee Creamer

If you’ve been reading this blog for a while than you already know that coffee is a major food group in our home. During the heart of the farm season we’re up before dawn and having a cup of extra strong coffee to help jumpstart our day is critical. I’m also finding that coffee has been playing an important role in my mornings recently because it’s been so gloomy at the farm and sitting inside with a mug of freshly brewed beans is extremely comforting. Taylor and I have been jazzing up our morning brews with this incredibly delicious vanilla coconut coffee creamer from one of my favorite bloggers– Laura Wright of The First Mess. This recipe is from her debut cookbook The First Mess Cookbook (her’s debuted  exactly one week before mine!) If you love what you see on DUTD then you will be blown away by Laura’s book. It’s absolutely gorgeous and full of over 100 plant based recipes for every season. I could not be more proud of you Laura–she’s a beauty of a book!

If you struggle to get out of bed in the morning I think this vanilla coconut coffee creamer will help jazz up your morning!

Cheers from Tumbleweed Farm

Vanilla Coconut Coffee Creamer

Prep Time: 10 minutes    Cook Time: 0 minutes    Serves: 2 cups

  • 6 Medjool dates, pitted
  • 1 can (13.5 ounces) full-fat coconut milk
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon sunflower oil (or another neutral tasting oil that is liquid at room temperature)
  • tiny pinch of fine sea salt

Preparation

  1. If your dates are very soft proceed to the next step. If your dates are a little on the dry side, place them in a small bowl and cover them with boiler water for 5-10 minutes. Drain.
  2. In a blender, combine the dates coconut milk, vanilla, sunflower oil, and sea salt. Blend on high until you have a smooth and thick liquid with minimal chunks of visible dates.
  3. Over a medium bowl, strain the mixture with a fine-mesh strainer.  Store the creamer in a jar with a tight-fitting lid for one week.
  4. If you're feeling fancy you can steam the cream a bit before adding it to your coffee

Notes

*This recipe is from The First Mess Cookbook


Leave a Reply

8 thoughts on “Vanilla Coconut Coffee Creamer

  1. Amber Sheaves says:

    Yum! Can’t wait to try this!

  2. Sonja says:

    Do you store it in the fridge or at room temp?

  3. Ruth @ Life of Plenty says:

    I can’t wait to try this! I’ve been looking for a dairy free creamer recipe to whip up at home and this sounds delicious.

  4. Katie FitzGerald says:

    My creamer came out pretty solid. Is that supposed to happen?

    1. Andrea says:

      nope. It should be pourable. Your can of coconut milk may have been the issue here. Id add a little water or almond milk to thin it out a bit.

  5. Julie says:

    Hi there, I just wanted to know if this coffee creamer separates out or does it stay mixed?

    1. Andrea says:

      It depends on the can of coconut milk you use but just give it a good shake before using.

  6. […] with vanilla coconut creamer. It’s my absolute favorite homemade creamer so far! I’m trying to limit dairy as all of […]

Sign up

Fresh recipies delivered to your inbox!