Anyone who knows me knows how I feel about coffee.
Yes coffee. Yes cream. Yes sugar.
But Husband and I are doing Whole30, so goodbye cream and sugar. *Weeps*
Seriously though. It’s not a big deal. I am all in favor of giving up things for a period of time in order to give my body a chance to rest and recover from years of overindulgent and less-than-stellar eating habits. Ahem.
That said, I really miss cream and sugar in my coffee. *Cue tiny violin*
But hello coconut cream! Guys, I didn’t even know this was a thing!
Did you know, that if you pop a can of pure organic coconut milk in the fridge, all of the gorgeous heavy ‘cream’ rises to the top and solidifies? You can scrape it off the top and add it to anything you wish to cream-ify without the addition of dairy (a Whole30 ‘no-no’). Coconut cream has been my friend as of late and honestly, I could live without cream in my coffee from now on because of it. I think.
And then— Then! Just this morning I stumbled upon this woman’s magnificent non-dairy creamer recipe using coconut milk and figs (for sweetness). Totally Whole30 compliant. *dies*
I whipped up a batch with a little alteration, and people: better mornings all around. Here you go. You’re welcome.
NON-DAIRY SWEETENED (but sugar free!) COFFEE CREAMER
1/2 cup of dates
3/4 cup of hot water
1 cup of organic coconut cream
1 cup (or more as desired) coconut milk
Soak 1/2 cup dates in 3/4 cup of hot water until soft. Add to a blender and puree on high until a smooth paste forms—scrape down the sides of the blender as necessary. Add coconut cream and puree again. Add coconut milk (this is the liquid left in the can after the coconut ‘cream’ has been scraped away). Puree a third time. Run through a strainer to remove any fig particles and enjoy!
—Makes about 1 quart, give or take, depending on quantity of coconut milk used—