Salted Caramel Coffee Creamer {dairy-free & paleo-friendly}
Servings: 8
Calories: 61kcal
Ingredients
- 4 tbsp coconut sugar*
- 2 tbsp water
- 1/2 tsp vanilla extract
- 1/4 tsp sea salt
- 1 can coconut milk
Instructions
- Heat the coconut sugar and water in a medium saucepan, and bring it to a simmer. Stir the mixture continuously (so it doesn't burn) until it thickens to a syrupy glaze consistency. This is your "caramel syrup".
- Remove from the heat, and stir in the vanilla, sea salt, and about 3 Tbsp of your coconut milk. Stir until combined, and let your "caramel" mixture cool for a few minutes.
- Combine the caramel mixture with the remaining coconut milk in a large jar.
- Store leftovers covered in the refrigerator for about 1 week, and be sure to lightly shake before each use. Stir as much as you'd like into your next cup of hot or iced coffee, and enjoy!
Notes
*Amp up the sweetness level by increasing the amount of coconut sugar. Just keep a 2:1 ratio of coconut sugar to water. (e.g., 1/2 cup coconut sugar, 1/4 cup water; or 3/4 cup coconut sugar, 6 Tbsp water)
Nutrition
Calories: 61kcal | Carbohydrates: 7g | Fat: 3g | Saturated Fat: 3g | Sodium: 52mg | Potassium: 1mg | Sugar: 4g | Calcium: 1mg