VANILLA COCONUT COFFEE CREAMER
13.5 ounces full-fat coconut milk
pure vanilla extract
or another neutral tasting oil that is liquid at room temperature
tiny pinch of
fine sea salt
If your dates are very soft proceed to the next step. If your dates are a little on the dry side, place them in a small bowl and cover them with boiler water for 5-10 minutes. Drain.
In a blender, combine the dates coconut milk, vanilla, sunflower oil, and sea salt. Blend on high until you have a smooth and thick liquid with minimal chunks of visible dates.
Over a medium bowl, strain the mixture with a fine-mesh strainer. Store the creamer in a jar with a tight-fitting lid for one week.
This recipe is from The First Mess Cookbook