To roast dandelion root: spread root pieces on a baking sheet and bake at 200º for 4 hours, turning every hour or so. Remove from the oven when all pieces have turned dark brown (but aren't burned!). Store in an airtight container in a cabinet.
Place 2 Tbsp. roasted dandelion root in a small saucepan with 2 cups of water.
Bring water to a boil, then reduce heat to medium-low and simmer 20 minutes.
Strain liquid into a cup.
Add coconut milk and vanilla. Stir and enjoy.