Step 1

Shake up a can of coconut milk then pour it into a small saucepan.

Step 2

Add almond milk and stir to combine.

Step 3

Add 3 TBS coconut sugar & a pinch of salt, whisk to combine.

Step 4

Cook over medium-low heat until the mixture just starts bubbling and sugar is dissolved (don’t let it boil or you’ll have a coconutty mess all over your stove)!

Step 5

Cut the vanilla bean in half lengthwise and scrape out the seeds. Add seeds to the milk mixture and stir.

Step 6

Put the whole vanilla bean into the pot and cover with a lid.

Step 7

Let the mixture sit for at least 30 minutes, or until cooled to room temperature.

Step 8

Using a fine mesh strainer, strain your creamer as you pour it into a glass jar. Discard beans.

Step 9

Store in a glass jar with a lid in the refrigerator! Give it a shake before adding it to your favorite coffee!