Coconut Coffee Cream with Fresh Vanilla Bean
Sugar-Free Coffee Creamer made with Fresh Vanilla Bean and Coconut Cream
Ahhh coffee, for many of us it is our lifeblood—the sole requirement to getting our energy flowing in the morning. Though, deep down, we know it is actually possible to function without this glorious, liquid vitality, it wouldn’t be nearly as smooth of an experience. So we turn to a morning ritual that makes getting out of bed and starting our day seem as though it is not nearly as dreadful of a feat.
Sometimes though, our coffee routine can seem a little drab. Sure, we would all love to hit up the nearest local coffee joint and buy a $6 cup o’ Joe, gussied up with flavors, sugars, and creams, but that’s not the healthiest option for our bodies or our wallets. Beyond that, it’s nice to really start your day with coffee, to already feel great when you walk out your front door, rather than finding a way to drag your coffeeless self to the nearest location to purchase one.
It’s not beyond reason, though, to incorporate those phenomenal flavors into your morning coffee without wreaking havoc on your body or spending an arm and a leg to do so. It is absolutely possible to uplift that fine grind drip at home. I’ve created a simple recipe that allows you to do so. Made with just three simple ingredients, you’ll love this coconut creamer with the seeds from a fresh vanilla bean!
It contains a natural, sugar-free sweetener (monk fruit), so it’s low-glycemic and you won’t feel guilty for dumping it in your coffee! If you aren’t a ‘sugar in your coffee’ kind of person, though, feel free to omit the liquid monk fruit.
One final bit of advice before I share the recipe:
Your coffee will only be as good as the beans you use to make it. If you are using a low-quality brew, no amount of creamer is going to make it taste as good as your usual latte you get down the street. Make sure you are using fresh, quality beans. If you don’t already have one, purchase a coffee grinder and procure whole beans to grind yourself each morning, rather than the pre-ground stuff at the store. You’ll definitely be able to tell the difference!
Just look at that thick coffee creamer with loads of beautiful flecks of vanilla just waiting to enrich the flavor of your coffee!
Vanilla Bean Coconut Coffee Creamer with Monk Fruit Sweetener
- 1 13- ounce can coconut cream
- Seeds from 2 fresh vanilla bean
- 1-2 teaspoons monk fruit liquid sweetener (to preferred sweetness)
- Use a food processor to combine all ingredients until smooth.
- Voila, you’re done!
Put as little or as much as you want in your morning coffee! Store in the fridge. Or, for a really special treat, freeze and use in place of ice cream for a spectacular coconut affogato!
Once you’ve tried this coconut and vanilla bean coffee creamer, you might not ever have the desire to hit up that coffee shop around the corner again—it really is that good!
When making this vanilla and coconut coffee creamer, use fresh, grade A vanilla beans. I like these Tahitian vanilla beans because they contribute delicate, floral notes that really enhance the coconut cream.
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