Coconut Milk Coffee Creamer

While I don't require our members (of CrossFit Oregon City) to eat 100% Paleo, I do encourage them to make changes toward a less processed way of eating. We talk about food regularly, host Paleo potlucks often, and sell a variety (Well Fed, Make It Paleo, Paleo Comfort Foods, and Everyday Paleo) of cookbooks to encourage our members to experiment with a way of eating that has been life-changing for us (and many others). So far, it seems that the biggest struggle (other than bread) people have had was a dependence on their chemical-laden coffee creamer...and, they've discovered that canned, full-fat coconut is just not the same.

I've found that if I heat my coconut milk, add it to a blender, top with black coffee, whip until frothy, and top with cinnamon, I can create a latte-like concoction that satisfies my morning craving. But, some days I just want something a little more exciting (i.e. sweet), so I came up with this recipe:

Coconut Milk Coffee Creamer (makes 6-8 servings)
1 Can Full-Fat Coconut Milk
3-4 Medjol Dates (pit removed)
1 Vanilla Bean*, scraped (you're using the seeds from inside the pod)

*Use 1T. Vanilla Extract (free of sugar, glycerin, or other junk), if you're using alcohol

Optional Add-Ins:
-Cinnamon
-Pumkin Pie Spice
-Orange Zest
-Unsweetened Cocoa Powder

1. Add the dates, vanilla bean seeds/scrapings plus 1T. hot water to a blender and puree until smooth(ish).
2. Add 1/4 of the can of coconut milk and blend until smooth (it's near impossible to create a completely smooth puree, so just be ok with the speckles of date).
3. Add the remaining 3/4 can of coconut milk and blend. 
4. Transfer mixture to a container and transfer to the fridge until ready to use.

Once refrigerated, the mixture will set to a whip cream-like consistency. Use as creamer or a topping for sliced berries.