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?!

A mug of coffee with coconut coffee creamer being poured into it.

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.

A cup of coffee with coconut coffee creamer.

Coconut Creamer Ingredients

This recipe calls for only three simple ingredients. Three!

  1. A can of lite coconut milk
  2. Pure vanilla extract and
  3. 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.

A can of coconut milk, pure vanilla extract, and pure maple syrup on the left, which are ingredients for coconut coffee creamer, and a cup of coffee with coconut coffee creamer in it on the right.

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.

A mug of coffee with coconut coffee creamer in it.

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

4.50 from 2 votes

Coconut Creamer Recipe

Prep: 5 minutes
Total: 5 minutes
Author: Kare
Yield: 6
It couldn't be easier to create homemade non-dairy coffee creamer right in your own kitchen. All you need are 3 simple whole-food ingredients + 5 minutes and you're there!


  • 14 ounces lite coconut milk (1 can)
  • 1/2 teaspoon pure vanilla extract
  • 2 teaspoons pure maple syrup (more or less to taste)


  • 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.

Nutrition Facts

Serving: 2tablespoons, Calories: 62kcal, Carbohydrates: 4g, Fat: 4g, Saturated Fat: 4g, Sodium: 55mg, Potassium: 6mg, Sugar: 1g, Calcium: 3mg, Iron: 0.003mg
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