Chocolate Coconut Creamer
Here's a dairy free chocolate creamer to add to your coffee and and iced coffees.
Servings: 5 servings
- ⅓ Cup Sugar
- 2 TBSP cocoa or 2 and 1/2 if you prefer less sweet
- Pinch of Pink Himalayan salt
- 4 TBSP refrigerated canned coconut Cream Full fat coconut milk or coconut cream
- ¼ cup coconut or almond milk from carton not canned
- ½ tsp vanilla
In a small bowl mix together the dry ingredients. Add the coconut cream and coconut milk. Using a handheld mixer, beat until thick and smooth.
Store in a glass jar in the fridge for up to a week. It's best used within 5 days.
You will need to use coconut cream that has been in the fridge. Place it in the fridge upside down so that the thick creamy part rises to the top. That way it’s easy to scoop it off when you are ready to use it. Add 2 tablespoons of chocolate coconut cream to a mug and then pour your hot coffee over it. Stir in and enjoy. I also use it to make frappucino's that have a light creamy chocolate flavour.