While I most often make this creamer with light coconut milk--which does not lend a strong coconut taste yet provides the same creaminess as half and half or cream--I have used 2% milk quite a few times, too. Whole milk is a delicious option as well.
Yields 2 cups.
1 cup light canned coconut milk (see comments above)
1 cup sweetened condensed milk
1 tablespoon pure vanilla extract or vanilla bean paste
Mix all ingredients together and store, covered, in the refrigerator. I like to use a container that allows for easy pouring.
Shake well before using, especially if using the vanilla bean paste as the flecks of real vanilla will settle to the bottom of the container.
The creamer will stay fresh for approximately two weeks.