Coconut Caramel Homemade Coffee Creamer (Non-Dairy)

http://brendid.com/coconut-caramel-homemade-coffee-creamer-non-dairy/

Be warned, store-bought coffee “creamers” generally don’t contain much (or any) cream.  They DO contain a host of bad for you ingredients including (in order listed on label): partially hydrogenated soybean and/or cottonseed oil, sodium caseinate, artificial flavors, mono- and diglycerides, dipotassium phosphate, cellulose gel, color added*, cellulose gum, carrageenan.

Coconut Caramel Homemade Coffee Creamer (Non-Dairy)

Cook time

5 mins

Total time

15 mins

BrenDid.com: BrenDid.com

Recipe type: Beverage

Cuisine: American

Serves: 16

Ingredients

• 2 Tbsp Coconut oil (Spectrum Organic Coconut Oil, Unrefined)
• ¼ cup Brown sugar (Organic Dark or Light Brown Sugar) (HW: or coconut sugar)
• ¼ cup Coconut milk, full fat (Native Forest Organic Coconut Milk)
• 2 cups Coconut milk, reduced fat (Homemade, get the easy directions.)

Instructions

1. Melt the coconut oil, brown sugar and ¼ cup full fat coconut milk together over medium heat and bring to a boil. Stir constantly to keep the mixture from sticking or burning. A wooden spoon works well.
2. Bring the mixture to a rapid boil and allow to boil for 30 seconds. Stir constantly. Remove from heat. (You have just made a simple caramel sauce!) 
3. Slowly stir the coconut milk, about ⅛ of a cup at a time to the caramel.Allow the milk to fully incorporate before adding the next ⅛ cup. 
4. Replace the pan on the heat to warm the milk and help the caramel combine with the coconut milk. You may whisk once you have about 1 cup of milk stirred into the caramel.
5. Serve immediately or cool to room temperature and store  in the refrigerator, consume within 5-7 days.