An awesome recipe for Coconut Milk Coffee Creamer with just 3 ingredients! This coconut creamer is vegan, gluten-free, paleo-friendly, no processed sugar, no preservatives, healthy fats from whole foods, free from trans-fats, and (most important) super tasty!
And, this coconut creamer for coffee recipe is a great way to give up processed sugar and dairy from your morning coffee.
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After I made my cup of coffee I poured in this delicious homemade vegan coconut coffee creamer straight from the jar!
It’s that good!
I like this creamer because it isn’t as sweet as many of the store-bought versions. Even lots of the homemade ones are like adding dessert to your morning coffee. This is nicely balanced.
Yes! Coconut milk is great for coffee creamer. It’s thick and rich and provides a nice creaminess.
I used to only drink coffee with lots of sugar and creamer. Or, those sugary latte drinks from the coffee shop.
I decided that I wanted to give up all those extra calories and sugar. So, I started putting less sugar in my coffee.
Then, I actually went to a bigger mug and continued with the same amount of sugar (which meant less sugar in each sip).
Then, I finally went cream only. That was easy to reduce the amount of cream daily.
Reduce sugar intake
This Homemade creamer is another way that I reduced my sugar and cream intake.
This homemade coffee creamer with coconut milk made my morning coffee creamy and nice without all that added junk.
I have some tips on how to make the perfect cup of coffee; the post also contains more tips on how to take your coffee black.
My favorite coffee recipe is this one for Iced Shaken Coffee! It’s perfect for summertime!
This paleo coffee creamer is great for anyone who’s in a hurry on a busy morning.
It keeps in the fridge for a nice long time and is ready to add to your morning coffee.
This creamer can be stored in the refrigerator in a tightly covered container for up to two weeks.
How to make it smooth and creamy
Be sure the coconut milk is well shaken.
Coconut milk has a tendency to separate into solids and water. Especially if the can of milk is old or kept in a cold place.
Those solids can be difficult to get rid of.
The best way I have found is to melt those solids back in.
Simply pop the coconut milk in a microwave safe container into the microwave for about 30 seconds and give it a stir. You may need to do this a couple of times to make sure everything is smooth.
You can warm also the coconut milk up in a small saucepan, or use an immersion blender or milk frother to dissolve the solids.
If your creamer separates once it’s stored in the fridge, simply pop it in the microwave for about 30 seconds and give it a stir.
Once the coconut solids melt, they should easily mix back into the creamer.
You can warm also your creamer up in a small saucepan, or use an immersion blender or milk frother to dissolve the solids.
Do you love coffee?
I have some great recipes that use coffee, because I love it so much!
How to make
This creamer recipe is so simple to make!
Be sure to scroll down to the printable recipe card for full ingredient amounts and instructions.
Just toss everything in the blender and blend until smooth.
I like to strain any solids out, but you can skip this step if you want.
Creamer will thicken as it stands in the fridge.
And feel free to double or triple this recipe as needed.
I like canned coconut milk for this recipe. I find canned coconut milk is thicker and richer than the carton that you can buy in the refrigerated section of the grocery store.
Also, I like full fat coconut milk for this recipe. It’s thicker and richer than the carton. But, if you want to cut back on some fat, feel free to use a lower fat version.
Want to switch it up a little?
This creamer is great if you want to add a teaspoon of cinnamon or ground nutmeg to it for a little Christmas flavor.
Want to make it with dairy? Use half & half in place of the coconut milk.
Do you like your coffee extra sweet? Feel free to add a few more dates to the mix. Remember, this is your morning coffee, make it to you liking!
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Coconut Milk Coffee Creamer
- ½ cup dates pits removed
- 13.5 ounces canned coconut milk well shaken and combined
- ½ tablespoon vanilla
- Add all ingredients to the bowl of a high-speed blender, and process until smooth, scraping down the sides of the blender, as necessary. Pour the creamer through a fine mesh strainer to remove any little solid bits that remain. Store in a jar with a tight fitting lid in the fridge for up to a week. Creamer will thicken as it stands in the fridge.
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.