Homemade Coconut Coffee Creamer Recipe

Add this dairy-free coconut creamer to your morning coffee to start your day right.

It’s vegan and Paleo, and you can even make it keto-friendly if you like.

This healthy coffee creamer costs a fraction of the store-bought ones. Oh, and it tastes dang delicious! 

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Homemade Coconut Coffee Creamer

I’m the kind of person who likes a little coffee with my creamer. But they can be costly, and I just can’t take my morning Joe black.

Luckily, I have the perfect solution!

This homemade coconut creamer is a life (and wallet)-saver.

Unlike most ready-made coffee creamers, it contains no chemicals or additives.

Just grab a few simple ingredients and you’ll have a paleo, vegan, and keto-approved coffee creamer ready to go.

It’s quick, budget-friendly, and easy to modify. And it adds the perfect amount of sweetness and creaminess to your coffee. 

How can you beat that?

Ingredients

You can make coconut coffee creamer with as few as three ingredients. But feel free to make it your own!

Here’s what you need for my recipe:

• Canned Coconut Milk- Use full-fat coconut milk because it’s rich, creamy, and delicious. Light coconut milk will work, but it won’t be as thick.

• Maple Syrup or Honey- Use real maple syrup for a Paleo and vegan-friendly, sweet, and nutty creamer. Or, use your favorite local honey for a sweet and floral creamer. (see below for the keto version)

• Pure Vanilla Extract- For a delicious and complex flavor. 

• Cinnamon (Optional)- To add a bit of warmth. Cinnamon and coffee are a match made in flavor heaven. 

How To Make Homemade Coconut Creamer

I would say that this recipe is as easy as 1-2-3, but I’d be lying. It’s actually as easy as 1-2!

1. Add everything to a blender. Blend until smooth!

2. Store in an airtight jar and use in your favorite coffee. Enjoy! 

If the coconut milk is especially hard, or if you don’t have a blender, no worries!

Pop everything into a small pot and warm gently until smooth. Easy peasy.

Tips and Variations

As with all my recipes, I have a few tips to ensure your creamer is perfect. Plus, I’ve included some of my go-to recipe variations.

• The keto-friendly option. Skip the sweeteners and use a keto-friendly sugar substitute like stevia or monk fruit. Start with 2-4 tablespoons and adjust to taste. 

• Make it with dates! Heat the dates and coconut milk on the stove on low. Once the milk is warm, let the mixture sit so the dates soften before blending. Use 1-2 dates per can of coconut milk.

• Buy the correct coconut milk. Buy CANNED coconut milk. Coconut cream or refrigerated coconut milk will not work for this recipe. Canned coconut milk is usually in the Asian/ethnic section, not the dairy section.

• Try a fun new flavor! Add salted caramel, cocoa powder, almond extract, or even peppermint oil. Yum!

• Use vanilla beans or paste. It’s a bit bougie. But the flavor? Insanely good. 

How to Store

Chances are, this won’t last long. It’s just too good to resist!

That said, you do need to know how to store it so it can last as long as possible. Here’s the lowdown:

To Store the Fridge: Store the creamer in a glass jar/bottle with an airtight lid. Keep it in the fridge for up to 10 days.

To Freeze: Pour the creamer into an ice cube tray and freeze until solid. Then, transfer them to a freezer bag for 2-3 months.

When you need to use them from the freezer, pop 1-2 cubes in a mug and microwave for a minute. Then, add the coffee and mix until smooth.

For iced coffee, simply pop them in the glass and add cold brew!

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Homemade Coconut Coffee Creamer

Course: DrinksCuisine: American

Servings

16

servings

Prep time

5

minutes

Calories

60

kcal

Add this dairy-free homemade coconut creamer to your morning coffee to start your day right. It’s vegan and Paleo, and you can even make it keto-friendly.

Ingredients

• 1 can full-fat coconut milk

• 1/4 cup maple syrup or pure honey (or to taste)

• 1 tablespoon vanilla extract

• Pinch cinnamon, optional

Instructions

• Place all the ingredients in a blender and blend until smooth.
• Store it in a clean jar/bottle with a lid in the fridge.
• Add it to your coffee and enjoy!
• For Keto – add 2-4 tablespoons of keto-friendly sweetener instead of maple syrup and adjust to taste

Notes

• Use full-fat CANNED coconut milk, not the kind found in the fridge.
• Store in the fridge in an airtight glass container for up to 10 days.
• Separation may occur, so shake well before using.

Haley van der Ploeg

Haley van der Ploeg is a food writer and content creator for Insanely Good Recipes, where she authors blog posts, creates recipes, and crafts tantalizing photos.

Haley is passionate about food and its ability to gather people across cultures, languages, and generations. She believes everyone can learn to cook.

Most days, you can find Haley reading, baking elaborate cakes, and hosting get-togethers for friends and family. If Haley isn't home, she’s probably on a plane jetting off to exciting adventures and new cuisines.

She lives with her husband in the Netherlands and has taught him that vegetables *can* taste good.

See Full Bio

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