Original recipe here
1 can coconut milk (full fat)**
2 cup coconut milk (from carton)
1/4 – 1/2 cup sugar, to taste (I prefer a bit sweeter, so I add closer to the 1/2 cup)
3 tbsp extract(s) (originally vanilla) – I use 1 tbsp imitation caramel, 1 tbps imitation butter & 1 tbsp imitation rum for a sweet dessert style cup…delicious carmel butter rum!! ~ use your imagination & enjoy trying new flavors.
Serving side is 2 tablespoons
Combine coconut milk & sugar; blend until well mixed & sugar has dissolved; add in extracts (I occasionally add about 1 tsp vanilla to the butterrum caramel extracts I use, for a deeper flavor) & mix until well blended.
This freezes well & will last at least a month in the freezer.
To serve, I re-heat the creamer on the stove in a pan while the coffee is brewing – only because the coffee will stay hotter longer ~ it’s not a necessary step.
My recommended coffee brand is Coffee Beanery ~ if you are trying the “butterrum caramel” extracts above, I specifically recommend their “English Toffee” flavor…
[**I don’t recommend Thai Kitchen brand coconut milk, but only because it separates too much].