Tag Archives: coconut milk

Coconut Coffee Creamer

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Here is a good non-dairy coffee creamer. If you can tolerate butter, the creamer tastes even better!

This recipe is for people that cannot tolerate dairy or for people having trouble finding raw milk.

Basic Date Coffee Creamer
This tasty, non-dairy coffee creamer recipe was given to me by Charlene Vandean. Here is her original recipe:

1/2c dates
1/2c water
2T vanilla extract
1 coconut milk, canned
Soften the dates in hot water and blend until very smooth. Add the vanilla extract and coconut milk and blend again. Store the paste in the fridge. Stir into coffee and enjoy.

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The coconut coffee creamer stores well in the fridge. The dates seem to emulsify the fats and water into a smooth paste.

Fatty Coconut Coffee Creamer
This recipe will be safe for someone on the Specific Carbohydrate Diet, GAPS or a modified paleo diet.

The additives in canned coconut milk can be a problem for some people on the Specific Carbohydrate Diet so I have made a second recipe to avoid the additives in canned coconut milk. For someone with blood sugar issues, the extra fats will help slow down the sugars found in the dates. If someone is diabetic or pre-diabetic, remove the dates completely and just enjoy a fatty coffee!

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A Vitamix Blender will foam the coffee and creamer like a cappuchino.

8 organic medjool dates (optional)
3-4c boiling water
2T organic vanilla extract or crushed whole vanilla bean
1/4c organic pastured butter
1/4c organic coconut oil
1/4c organic coconut cream
In a small bowl soak the dates in hot water until very soft. Remove the pits and ends. In a Vitamix blender, puree the dates and some hot water until very smooth. Add the vanilla, butter, coconut oil and coconut cream and puree until very smooth. Add hot water slowly to get a smooth consistency. Store the paste in the fridge. I find the Vitamix Blender does a wonderful job of foaming up the coffee like a cappuccino.

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Adding butter to the coconut creamer gives a very dairy-like flavor to the coffee.

Ketogenic Coffee
I have been following the research on ketogenic diets for many years. My interest in the diet was its traditional use for seizure disorders. Before the development of anti-convulsive medication, the ketogenic diet was the first choice for treatment of epilepsy.

Now, the ketogenic diet is being used for diabetes and incurable cancers. Here is more information about ketogenic diets and ketogenic fasting. This recipe will help with ketogenic fasting.

3-4c boiling water
1/3c organic coconut cream
1/3c organic coconut oil
1/3c organic pastured butter
In a Vitamix blender puree the coconut cream, coconut oil and butter. Slowly add the boiling water and blend to a creamy froth. The butter gives the coconut milk a very dairy-like flavor. Store in the fridge and gently re-warm before adding to coffee. Add more butter to each cup of coffee, if desired.

Creamy Coconut Candy

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Creamy Coconut Candy is a healthy snack that everyone enjoys. The recipe is very easy to make. My nine year old daughter can make this nourishing snack herself.

I have been looking around for a coconut milk that doesn’t have any additives. Unfortunately, I haven’t been able to find any coconut milk, even organic brands, without additives.

Then I found out that coconut cream concentrate could be mixed with water to make a safe, additive free, coconut milk. Coconut Cream Concentrate is whole coconut meat that is ground into a fine powder. The high fat content gives it a creamy texture. I found a local supplier called Tropical Traditions Canada which works from Quesnel, BC. I also found a delicious candy recipe using coconut cream concentrate. This recipe is based on Candy Nut Crunchies.

The coconut cream concentrate jar will need to be heated with hot water and mixed until smooth before using. Tropical Traditions has a video on how to heat the jar in a bowl of hot water and mix the coconut cream concentrate.

1c organic coconut cream concentrate, warmed
2T local raw honey
1T organic virgin coconut oil
1tsp organic vanilla extract
big pinch of sea salt
2T organic raisins (optional)
1c soaked and dried macadamia nuts, walnuts, pecans, or almonds, chopped

After your coconut cream has been warmed and mixed, this is a good time to make this recipe. If your coconut cream concentrate has cooled and is hard, place 1c coconut cream concentrate in a 2c pyrex measuring cup. Place the pyrex cup in a bath of water in a sauce pan and gently heat until the coconut cream liquifies. Remove from heat and quickly add honey, coconut oil, vanilla extract and sea salt. Mix until smooth. Add your choice of chopped nuts and raisins. Pour the mixture onto a glass baking tray protected with wax paper. Put the baking tray into the fridge and let candy harden. When ready, remove from the fridge and break or cut into pieces. My children love the taste. This is candy I am happy to feed to my children!