Coconut fat behaves differently in the body than the long-chain fat in most dairy or nut creamers, which is one reason it whisks into cold coffee without the greasy separation you sometimes get from other plant fats. This approach skips the syrupy coconut milk beverages sold for drinking and goes straight to the thick cream, so a small pour is enough to change the whole glass.
Ingredients
- 1 can (13.5 oz) full-fat coconut cream, chilled
- 1/2 cup unsweetened coconut milk from a carton, to loosen the texture
- 1 tablespoon maple syrup, optional
- 1/2 teaspoon vanilla extract
- Pinch of ground cinnamon, optional
Instructions
- Scoop the thick coconut cream from the can into a jar or bottle.
- Add the carton coconut milk, maple syrup, vanilla, and cinnamon if using.
- Whisk or shake vigorously until fully combined and smooth.
- Refrigerate. It will firm up further once cold, so whisk again before using.
- Pour 2 to 3 tablespoons into a glass of cold brew and stir well.
Nutrition Facts (per 2 tbsp serving)
| Calories | 90 |
| Total fat | 9g |
| Total carbohydrates | 3g |
| Dietary fiber | 1g |
| Protein | 1g |
| Sodium | 5mg |
Why This Is Good for Your Gut
Lauric acid makes up roughly 45 to 53 percent of coconut fat's total fatty acids, more than any other fatty acid in it, and it can travel from the gut to the liver by a more direct route than long-chain fats typically take.[1] Research also notes that lauric acid is processed somewhat differently than the shorter medium-chain fats coconut oil is often marketed alongside, so this fat profile is best treated on its own terms rather than assumed to act exactly like classic MCT oil.
Store in the fridge for up to a week. The fat will solidify when cold, which is expected. Let it sit at room temperature a few minutes before whisking again. For other ways to use the can's coconut cream, try it swirled into a Coconut Chia Parfait with Mango.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
