For the dairy-free, finding a good cream substitute is not easy. (I prefer coconut over nut or rice milk.) When I say good, I mean one that contains relatively few ingredients that are wholesome. Canned organic coconut milk meets that requirement over any product I have seen in a carton and when it is prepared this way I believe it is cheaper. The best buy for canned coconut milk is the classic (not the light) that is then diluted and blended to keep it emulsified and “pourable”. I use this in teas (chaga-chicory) and in smoothies, or in recipes calling for coconut milk.
1 can Native Forest Organic Classic coconut milk
1 tsp. vanilla extract, optional
2 Tbsp. ghee, optional
If you have an immersion blender this is very easy (otherwise use a blender and transfer to a glass jar after blending). Empty the contents of the can into a wide-mouth, quart-sized mason jar. You may need to spoon it out if it is separated and too thick to pour. Then fill the can full of pure water and add to the mason jar. Use your immersion blender to thoroughly blend this mixture right in the glass jar. Add vanilla and a few drops of stevia extract if desired. I have also experimented and added melted ghee to this to add to the flavor (some dairy-free folks tolerate ghee just fine). Blend the contents of the jar again. Keep refrigerated.