Prymal coffee creamer copycat recipe

Kai Jordan

Shake to mix well the can of coconut milk. Pour the desired amount into a saucepan.
Add and stir in the almond milk.
Add the coconut sugar and salt to the mixture and whisk to blend.
Place the saucepan on the stove and cook over medium-low heat until the mix starts to bubble and the sugar is dissolved. Do not let it boil. Turn off or remove the saucepan from the heat.
Slice the vanilla bean in half lengthwise, scrape, and drop the seeds into the mixture. Throw in the pod and cover the saucepan. Stir and let the mix sit for half an hour.
Strain your creamer into the storage jar using the fine mesh strainer. Discard the pods and seeds.
You can store the creamer in an airtight jar in the fridge for about a week.

The ingredients listed here are for a single serving. Simply use a bigger saucepan and multiply the ingredients by the number of servings you need.

If you like yours creamier, use full-fat coconut cream. Do not replace the coconut milk, as it is the base component of this recipe. I find it to have a high-fat content, which makes for a thicker creamer.

I like almond milk as it ensures that the creamer does not set when stored and maintains a smooth consistency.

In place of coconut sugar, I once used maple syrup with good results. Alternatively, you could use half honey and half coconut sugar.

I used vanilla beans for the recipe, as they have a more potent flavor when compared to vanilla extract.

Although you can use any salt, I prefer Himalayan pink salt for its usefulness in regulating blood sugar levels.