Whole30 Coconut Coffee Creamer


Since I ran out of my beloved Nutpods coffee creamer and I'm starting a Whole30 (poor planning on my part) I decided to make my own. There is a possibility that this qualifies as SWYPO, but my interpretation of that rule leads me believe that it is compliant. It's made up entirely of Whole30 compliant ingredients, and when I think of SWYPO I think of things such as pancakes, muffins, bread, etc. So I'm calling it compliant, but I'm also not a rule follower, so if you are Whole30ing it and worried about following all the rules, you might skip this recipe. 

Paleo coffee creamer is something that I've struggled with throughout my Paleo journey. I much prefer heavy cream in my coffee, but it does not prefer me, as evidenced by the zits on my chin. Coconut milk is ok, but it doesn't quite have the same thickness that cream has. So I developed this recipe in an effort to create something a little more substantial than just coconut or almond milk, with a little sweetness (not too much), and completely free of any added sugar or junky stuff. 

whole30 coffee creamer in jar with mug.jpeg

Coconut Coffee Creamer {Whole-30}

Yield 2-3 cups
Total time: 20 minutes

1 can full-fat coconut milk
1 cup almond milk
5 dates, pitted
1 teaspoon gelatin (I use Great Lakes brand)
Cinnamon, optional
Vanilla bean, optional

Add the dates, coconut milk, and almond milk to a pan and heat over medium heat (add the cinnamon and vanilla bean if using), stirring occasionally. Once the mixture is warm, but not boiling, add the gelatin and stir. Let the mixture cook for a few minutes until the dates are soft. 

Remove from heat and place the mixture in a blender. Blend until smooth. Store in the refrigerator in a glass jar. 

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