Non-Dairy Coconut-Mocha Coffee Creamer
- 1 cup Gold Label Virgin Coconut Oil
- 1 cup Coconut Cream Concentrate
- 1/2 - 1 teaspoon concentrated stevia powder or honey (or to taste)
- 2-3 tablespoons organic cocoa powder
Gently soften or melt coconut oil and coconut cream until you can stir them. Add sweetener and cocoa and mix until thoroughly combined.
Pour into small lidded jars and refrigerate so it sets up properly without separating.
To use: Mix one or more spoonfuls into coffee or hot chocolate. Keeps well and is great for traveling.
Recipe submitted by Peggy, San Jose, CA
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Can you whip this recipe in the mixer and make a whipped cream or whipped topping?
# Posted By Elizabeth
| 11/22/09 5:38 PM
I suppose so. It'd be different though, but go ahead and try it.
# Posted By Sarah
| 11/23/09 1:00 AM
Can you use the expeller pressed coconut oil instead?
# Posted By Tammy
| 2/20/10 2:30 PM
Yes...all the coconut oils can be used in the exact same way.
# Posted By Sarah
| 2/20/10 8:08 PM
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