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A jar of freshly made coconut caramel coffee
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Coconut Caramel Coffee Creamer

Course Spice
Cuisine American
Keyword caramel, coffee, sauce
Prep Time 5 minutes
Cook Time 15 minutes

Ingredients

  • 1 can coconut milk refrigerated for at least 3 hours
  • 3 tablespoon coconut sugar
  • ¼ teaspoon Flur de Sel salt can sub with Sea Salt

Instructions

  • Open the can of Coconut milk and sperate the coconut cream from the coconut water.  Keep both.
  • In a sauce pan, whisk together the coconut cream and the coconut sugar. Turn  the burner to med-high heat.
  • Whisking often, let the mixture come to a boil, and cook for 10-15 minutes until the sugar has caramelized (it will get darker, thicker, and smell stronger).
  • Remove from heat,  add in the coconut water and salt, and whisk until combined.
  • Allow to cool before use. 2-3 spoonful's is perfect for a cup of coffee or tea. This creamer will keep in the fridge for up to a week.

Notes

Make sure your coconut milk does not contain any guar gum or other emulsifier as it will not allow the coconut cream and water to separate properly.