This dairy-free Irish Cream is thick and creamy - easier to spoon than to pour. For variety, add 1 teaspoon or more of almond or hazelnut extract.
Make the Sweetened Condensed Coconut Milk: Combine 1 can of full fat coconut milk and 1/2 cup dark brown sugar in a heavy saucepan. Stir to combine. Bring to a low boil, stirring constantly. Continue to cook, stirring frequently, for about 20 minutes or until thick and creamy. Mixture will reduce by about half. Cool to room temperature before making the Irish Cream (step 2).
Make the Irish Cream: Add all ingredients to blender jar. Blend on high for 15 seconds. Scrape down sides with a spatula. Blend on high for another 15 seconds. Pour into glass container with wide mouth and tight fitting lid and refrigerate. Before your first tasting, let mixture chill for a few hours or overnight to allow flavors to meld. Irish cream will thicken significantly as it chills. If the Irish cream is too thick, thin it by stirring in more creamer. Keeps up to 1 month or longer in the refrigerator. Stir well before serving.