2⁄3 c. canned coconut milk
3 T. butter, ghee, or allergy-free margarine
On low heat, bring coconut milk to a boil. Remove from heat. Combine milk and sugar, in a blender. Add butter and blend well. Scrape down the sides if needed.
This can be refrigerated for up to 3 weeks or frozen for up to 1 year.
*DariFree powdered milk combined with 2/3 c. of boiling water can be used instead of the canned coconut milk.
Recipe found in Special Diets: Tightwad Tara's Guide, by Tara Dowd for which contains over 230 gluten-free and allergy-free recipes!