I was given the recipe for this brunch potato casserole, and I continue to share it with everyone who tries it. It’s not only incredibly tasty, but it’s also so adaptable that I’ve served it as a side dish for steak! Making this the night before and baking it the following day only requires an additional 10 minutes of cooking time.
| Prep Time: | 5 mins |
| Total Time: | 5 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 (14 ounce) can unsweetened coconut milk
- 2 tablespoons pure maple syrup
- 2 tablespoons vanilla extract
Instructions
- Put coconut milk, syrup, and vanilla extract in a glass jar with a lid. Shake to mix.
- If you like really sweet creamer just add more maple syrup.
Reviews
I would think you could sub out the maple syrup and just use honey to taste…
This needed more spice. I used cinnamon and nutmeg with a little sweetener. I use brown sugar substitute in my coffee sometimes and the creamer tasted fine.
The predominate flavor is definitely coconut milk, so you must like that flavor. The maple syrup makes it sweet, but neither it nor the vanilla add much in flavor. I think adding a coffee syrup, like Torani would add more flavor. Having the coconut milk in a jar and giving it a shake first really makes it nice and creamy. Thanks for the idea!