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
Ingredients
Instructions
- 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.
I’m so glad you’re here! I’m a vegetarian home cook, certified plant-based pro, and mom. I’m married to an enthusiastic carnivore, and my mission is to achieve peace in the kitchen – one tasty recipe at a time. These days, I also try not to ask to speak to the manager.
I found your post just in time, my son made me a pot of coffee, and I had nothing to lighten it with at all.
I tweaked your recipe with what I had in my pantry, and to suit my allergies. I like half and half, and had whole unsweetened coconut milk, so that went in the blender with the little bit of artificial vanil!a (I’m allergic to the real stuff) and a dash of light corn syrup.
You saved my morning, thank you so much. I’m saving this as it’s non-dairy and great for lactose intolerant, vegan, gluten free, or Kosher friends and family.
Lovely recipe, but won’t adding coconut milk to the hot coffee cause it to curddle? I’ve tried adding coconut milk to my coffee once before but it just curddled and gave it a weird texture/taste.
Hmm, no, I’ve not had that issue. Sometimes the little bits of coconut fat/oil will float to the top but eventually melt with a stir. You might have to try a couple of different brands until you find one with a texture you like.
Yanis, I wonder if you’re referring to refrigerated coconut milk vs canned coconut milk. This recipe calls for canned. The refrigerated coconut milk found in the milk section is more of a beverage than a cooking ingredient.
I was thinking of adding butter to the mix, to make it more bulletproof. What are your thoughts on this? I think I may have to melt it first…..
How long does this last?
They usually say to use a can of coconut milk within four days.
It lasts about 5-ish days for me.
Hi! I was wondering what you think about making this up and freezing it in cubes to pop in your coffee. That way it wouldn’t have to be used in 5 days. I’ve never tried freezing coconut milk, but I have made bullet proof coffee cubes and they work great, I just usually ha e to warm my coffee again after blending.
Hmm … I’m really not sure how it would work, but I think it’s a brilliant idea! I’ll have to try it and report back (please do the same!)
Hi, I have seen this in my search that brought me here. Used basically the same ingredients except instead of canned lite coconut milk it used coconut concentrate. I am hoping to find this and try it because it sounds like a much more pure product than the canned coconut which is almost all water. (canned is all I usually keep on hand for cooking).
It is more expensive, but being a concentrate it should last longer. Oh, and that page actually used a mini muffin pan, I think ice trays would take up less space, but I have a small frig.lol!
Love this recipe. But, I did not have maple syrup, so I used a locally sourced honey and it worked beautifully! Thanks!
Yum!
I made this up and poured it in ice cube trays. It froze nicely, and works great. I prefer a bit more sweetness, so I’ll try a few tweaks next time.
Try adding pumpkin pie spice or chai spice to the coconut milk. Yum!
Love that!
Do you ha e to put a sweet substance in this creamer? Such as stevia, honey or maple syrup. I don’t take sugar or sweeteners in my hot drinks.
Absolutely not. Make it your own!
I have been using straight coconut cream in my coffee for years. I have been looking for an alternative creamer that is more “eco friendly” but everything is flavoured and sweetened and I don’t use sugar or flavour in my coffee either. The struggle is real!
How do you prevent curdling? I’ve tried this recipe and several others and the result is always curdled.
I love the coffee mate almond or coconut creamer that is sweet. Is the lite coconut milk thick. I like a thicker creamer. I have tried them all and coffee mate seems to be the best. However, I would prefer to make my own.
Thanks,
Lisa
Hello, I am a diabetic type 2, can I used Swerve or low-sugar Maple Syrup?
can I substitute honey for maple syrup
For sure!
I’ve been looking for a substitute for Laird’s powdered creamer because although I love the product, it’s far too expensive. I wonder if anyone has tried Laird’s before and if so, does it have a similar taste to this recipe?
I think it tastes similar to laird. I love the Laird Original. But it sometimes makes me shaky. like I had too much sugar. I think the Laird has more flavor. But I use coconut milk (canned) and then use a hand mixer to mix it up, and sometimes add pure maple syrup, or cinnamon. or both. It’s really yummy!! play around with your ingredients. Buy the THAI coconut milk if you can. It’s the only brand that only has a few ingredients. Nothin fake. ingredients that are healthier for you.
I just made this and it taste good, but it is not creamy.. is it supposed to be creamy? My coffee is still almost black and I put a lot of it in there.
This looks amazing…. can’t wait to try it. I often find the store-bought versions either aren’t creamy enough or have an aftertaste. Thank You!
Do you have a recipe for whip cream made with coconut milk? Thank for the coffee creamer recipe.
Could you use coconut cream in this recipe instead of light coconut milk?
I made this with Coconut Milk(Trader Joes) . Added pinch of Cardamom also. It wasn’t creamy, but taste was definitely there. It did blend nicely in shaker container. Thanks for Receipe. I’m Lactose intolerant so can’t add half and Half for creamier texture. What could I add?
Sounds delicious with a pinch of cardamom! I love this creamer, and also my homemade almond milk and cashew coffee creamers. Plain Nutpods is the closest store-bought substitute that I’ve found. It’s amazing!
Does it have to be LITE canned coconut milk? Thanks.
Yes, I suggest lite because the full-fat is likely to harden/separate in the fridge. But you could always give it a try (please report back if you do!)
I have used FULL FAT coconut cream for years – and I have my go-to brand that works great. I keep a small whisk and whisk my coffee in case it does get hard – but the brand I use is usually liquid even when it’s refrigerated. I have tried MANY brands of coconut cream (some separate, some have an off taste, some have too many other ingredients in them). Best to experiment with different brands to find the one that works best for you.
Great tips! Thanks, Carolina!
I made this with full fat Thai canned coconut milk. Blended well for 30 seconds. When I blended less seemed curdled but when I blended as the directions says, it was not. I was out of vanilla so I used Carmel flavoring and maple and stevia. Taste great!! So ends up being about 40 calls/4 fat for 2TBSP
That sounds delicious!