Thick, rich, and creamy coffee … is there anything better? But when you’re not eating dairy, sometimes achieving creamy coffee can be a challenge. Enter this coconut milk coffee creamer recipe!
This Homemade Coconut Creamer is rich and creamy, with a hint of sweetness and a touch of vanilla (if you like) – for creamy coffee perfection.
This coconut milk coffee 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. Because does this coconut coffee creamer even qualify as a recipe?!
The truth is, using coconut milk for coffee creamer is an awesome hack for non-dairy coffee creamer. And if you want to just pour it out of the can and into your coffee, I suspect you’ll be pleasantly surprised!
But I’ve taken a couple of extra steps here that I think elevates this coconut coffee creamer into something gloriously creamy and tasty and a beyond just using coconut milk as coffee creamer.
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.
This recipe calls for only three simple ingredients. Three!
Well, this is pretty simple. 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.
Yes! Coconut milk freezes well. Place in an airtight container (or ice cube tray) and transfer to the freezer for up to 1 month. Thaw in the refrigerator, give it a stir to reincorporate the ingredients, and serve.
If you try and love this recipe for coconut coffee creamer, please leave a review! Even if you don’t absolutely love it, I welcome any and all feedback and I share all legit reviews. I test my recipes multiple times in my home kitchen, but I really appreciate knowing how they’re working for others; your reviews help me make tweaks until my recipes are just right! And they’re so valuable for other readers, too. Thank you! ❤️