I just started using coconut milk instead of half-and-half in my coffee. I find that, even if I shake the cans vigorously, the cream separates out and stays separated. Refrigerating it after opening isn't helping. I'm half tempted to track down a paint shaker. Has anyone here found success keeping coconut milk relatively homogenized? Failing that, what else do you recommend?
I make this sometimes- http://followingmynose.blogspot.com/2010/10/primal-non-dairy-coffee-creamer.html I keep it in a bottle in the fridge and it doesn't seem to separate.
I have a small smoothie shaker cup that I put the rest of the can in after opening. I use half a can in my smoothie in the morning and needed some way to store the other half. I just shake it up really well and pour it in.
I know this is an older question, but I just had to answer! I found a great tip online -- make sure your coconut milk is nice & mixed, then pour into an ice cube tray. Freeze them up, then simply store in a plastic baggie in your freezer. Easy for storage + can last as long as you want them to, if you don't think you'll use a lot of it all at once.