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 recipeis 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.
Table of Contents
- The Story Behind the Recipe
- Coconut Milk Coffee Creamer Ingredients
- How to Make Homemade Coconut Creamer
- Can I Freeze Coconut Milk Coffee Creamer?
- More Non-Dairy Coffee Creamer Recipes
- Jump to the Full, Printable Recipe
The Story Behind the Recipe
Okay, so: non-dairy creamer. I’ve been there before – with both this almond milk creaminessand 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 Milk Coffee Creamer Ingredients
This recipe calls for only three simple ingredients. Three!
- A can of lite coconut milk – Feel free to use full-fat coconut milk, too. I just find that the cream/fat tends to separate in the fridge, so if that’s the case, just give it a good stir before using it.
- Pure vanilla extract and
- Pure maple syrup – You can sub honey, agave syrup, or date syrup too.
How to Make Homemade Coconut Creamer
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 mixeverything 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.
Flavors & Adaptations
- Vanilla coconut coffee creamer – As far as flavorings go, I like a hint of vanilla and a touch of sweetness. But feel free to add more vanilla extract to your tastes!
- Unsweetened coconut milk coffee creamer – 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.
- Sweetened coconut coffee creamer – You might like the sweetener – a smidge or a lot. Adjust and taste until you find the combo you like best.
- Mocha coconut coffee creamer – Add a couple of tablespoons of unsweetened cocoa powder or homemade chocolate syrup. I’d use the blender method if you are able, to get it really incorporated. Then sweeten to taste. Yum!
Can I Freeze Coconut Milk Coffee Creamer?
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.
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?
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! ❤️
4.50 from 2 votes
Coconut Milk Coffee Creamer
Prep: 5 minutes mins
Total: 5 minutes mins
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!
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Ingredients
Instructions
Pour ingredients into the pitcher of a blender. Blend on high for 30 seconds. Mix a couple of tablespoons in with yourcoffee, 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
This post may contain affiliate links, which means if you click on a link and make a purchase, I may receive a portion of the proceeds. More about this here.
Breakfast Coffee Fast (20 Minutes or Less) Healthy
About the AuthorKaren Troughton
Karen is a vegetarian home cook living among carnivores. She loves creating irresistible and flexible recipes that help multi-vore families like hers keep the peace - deliciously.
More About Karen »
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37 Comments on “Coconut Milk Coffee Creamer”
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Paula — Reply
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.
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Yanis — Reply
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.
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Kare — Reply
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.
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Michelle — Reply
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.
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Jennifer — Reply
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…..
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Nicole — Reply
How long does this last?
They usually say to use a can of coconut milk within four days.-
Kare — Reply
It lasts about 5-ish days for me.
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Brenda Tuttle — Reply
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.
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Kare — Reply
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!)
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Nancy Baker — Reply
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!
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Nancy Baker — Reply
Love this recipe. But, I did not have maple syrup, so I used a locally sourced honey and it worked beautifully! Thanks!
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Kare — Reply
Yum!
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Brenda — Reply
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.
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Sherri — Reply
Try adding pumpkin pie spice or chai spice to the coconut milk. Yum!
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Kare — Reply
Love that!
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Jenny — Reply
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.
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Kare — Reply
Absolutely not. Make it your own!
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Carolina — Reply
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!
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Jani — Reply
How do you prevent curdling? I’ve tried this recipe and several others and the result is always curdled.
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Lisa — Reply
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 -
Teresa Yarbrough — Reply
Hello, I am a diabetic type 2, can I used Swerve or low-sugar Maple Syrup?
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linda — Reply
can I substitute honey for maple syrup
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Kare — Reply
For sure!
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Susie — Reply
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?
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Kathy — Reply
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.
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Caley Larkey — Reply
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.
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Edana Brown — Reply
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!
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Kathy — Reply
Do you have a recipe for whip cream made with coconut milk? Thank for the coffee creamer recipe.
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Melody — Reply
Could you use coconut cream in this recipe instead of light coconut milk?
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Lisa — Reply
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?
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Kare — Reply
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!
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Marina — Reply
Does it have to be LITE canned coconut milk? Thanks.
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Kare — Reply
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!)
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Carolina — Reply
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.
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Kare — Reply
Great tips! Thanks, Carolina!
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Robbie — Reply
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
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Karen Troughton — Reply
That sounds delicious!
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