Non-Dairy Vanilla Coffee Creamer

In a medium pot set over medium heat, add light coconut milk, unsweetened coconut milk and sugar. Stir constantly until sugar is dissolved and bubbles start to appear on the sides of the pan (don’t let it come to a boil). Whisk in vanilla extract and cook for two minutes more. Remove from heat.

Let creamer cool completely, then store in a glass container in the refrigerator for about a week. Shake before using.

Note: You can always sub unsweetened almond milk for the coconut milk from the carton.