This homemade coconut creamer recipe is so simple. And so, so easy. So many “sos” – but seriously – it’s so easy and so simple, in fact, that I wasn’t even sure I should share it. Does it even qualify as a recipe?!
But I love, love, love this coconut coffee creamer recipe, and I can’t help but share the stuff that I love – especially if it’s a vegan coffee creamer. I mean, I wouldn’t blog if I didn’t, right?!
The Story Behind the Recipe
Okay, so: non-dairy creamer. I’ve been there before – with both this almond milk creaminess and this creamy cashew goodness. I love both of those creamers so very much. But sometimes I just don’t want to fuss with soaking nuts. Or (more likely) I forgot to. And when that happens, I turn to my pantry, and I grab the ingredients for Coconut Coffee Creamer.
Coconut Creamer Ingredients
This recipe calls for only three simple ingredients. Three!
- A can of lite coconut milk
- Pure vanilla extract and
- Pure maple syrup
How to Make Coconut Creamer
Well, this is pretty simple, friends. I mix it all together, pour a little into my coffee, and life is good. Well – it will be as soon as the coffee kicks in.
Okay, okay, so it’s not quite that simple. I do like to add another step that doesn’t have to happen – but I do recommend it. I mix everything together in the blender – high speed for a good 30 seconds. That helps to break down the coconut milk and distribute the fat more evenly so that you don’t have to stir the creamer every time you reach into the fridge for a pour. It also helps to minimize any coconut milk fat that can tend to rise to the top of your coffee after you pour it in.
The need for blending, I’ve found, also can depend upon the brand of coconut milk. Some are rather separated upon opening and a nice whir helps. Some are pretty smooth from the get-go and stay that way even when refrigerated.
As far as flavorings go, I like a hint of vanilla and a touch of sweetness. Half the time, I actually omit the third ingredient, the pure maple syrup, because I find the coconut milk has enough sweetness on its own. But you might like the syrup – a smidge or a lot. Adjust and taste until you find the combo you like best. Either way, it truly couldn’t be simpler.
More Non-Dairy Coffee Creamer Recipes
- I’m a huge, huge fan of this Cashew Coffee Creamer. It makes for such luscious, creamy coffee!
- This thick, rich Almond Milk Coffee Creamer is a fave, too.
- I think next on my list to try is Oat Milk Creamer. Yum!
- If you prefer flavors, how about peppermint mocha or pumpkin spice?
Coconut Creamer Recipe
- Pour ingredients into the pitcher of a blender. Blend on high for 30 seconds. Mix a couple of tablespoons in with your coffee, more or less as desired. Keeps refrigerated in an airtight container for several days.