Coconut cream is one of my favorite things in the world. It tastes so sinful, but it so isn't! I use it daily in my coffee, and also really enjoy it as a topping on my fruit or grain-free granola. I've also been known to eat it straight off the spoon, and my husband enjoys freezing it and eating it as ice cream! Three simple ingredients, here we go:
Start with a can of full fat coconut milk (it has to be full fat, the "lite" versions are going to be watery rather than creamy). My favorite brand is Thai Kitchen, and I appreciate that they don't up-charge for organic.
Add vanilla extract to taste. I use about 1 tablespoon per can. Be sure you're using real vanilla, not "imitation", to avoid weird chemical concoctions. You can also experiment with other flavors! Over the Winter, I really enjoy flavoring with peppermint instead!
Next is the sweetness. You can skip this step if you don't like your coffee sweetened; the coconut milk has a very mild sweetness to it already. I love the taste of pure maple syrup, and use about 2 tablespoons per can. My husband prefers honey, and uses roughly the same amount in his. They're both tasty.
Finally, I use my trusty immersion blender to whip it all together! (A whisk works best if you don't have an immersion blender)
Less than five minutes from start to finish, and I have a delicious jar of healthy coconut cream! Keep it stored in the fridge. I would guess it will keep for two weeks, maybe more? I can't tell you for sure because mine never stays around for more than a couple days! ;)