Individual Dairy-Free Coconut Coffee Creamer
  1. Heat your jar of coconut cream concentrate in a pot of water. You want it to be soft and very easy to stir, but not completely liquid. Once you've achieved this consistency, give it a good stir so that it's smooth and creamy. Then measure your ½ cup.
  2. Add in the maple syrup and stir until completely blended. The mixture will turn slightly amber colored depending on how much maple syrup you add.
  3. Sprinkle in the cinnamon and give one last stir to combine.
  4. Spoon the mixture into mini muffin tins. Fill each one almost to the top. (Each one is just about 2 tablespoons of coffee creamer.)
  5. Chill in the fridge until the mixture has hardened. Then, using a spoon, loosen each individual serving and pop them out of the muffin tin. (Hint: you need to do this while the creamer is still cold and hard. If it heats up, they will break when you try to pop them out.
  6. Store the individual creamers in an airtight container in the fridge.
  7. When you're ready to use, pop one in your coffee and stir vigorously or use a hand or immersion blender or a regular blender if you want an extra creamy, foamy cup of coffee.
Recipe by Scratch Mommy at