In a small pot, over low heat, add the cream and vanilla beans and scraped seeds. Allow the beans to marry into the cream for approx 30 minutes. Stir frequently. Do not let the cream boil.

Add gelatin, stirring constantly for 5 minutes with a wire whisk.

Turn off the heat and remove vanilla beans.

Add honey and coconut oil to the cream mixture. Stir until the coconut oil is thoroughly melted.

Allow creamer to cool.

Pour creamer into a blender and blend for 30 seconds, emulsifying the oil and cream.

Bottle and enjoy.

Store creamer in the refridgerator.

Makes approx 2.5 cups