Light, smooth, and dairy-free, coconut creamer is a great choice if you want something different. Here you’ll learn how to make your own version at home. Read on to see this recipe and many more you can try.
The Coconut Creamer
It’s honestly one of the simplest ways to get creamy, dairy-free coffee. You can tweak the flavor, consistency, and sweetness exactly how you like.
Equipment
Grab a blender or whisk. If you’re in a hurry, a blender is faster, but a whisk does the job too.
You’ll want a measuring cup for accuracy. If you prefer your creamer warm, have a small saucepan handy, though you might not need it.
For storage, use a jar or bottle with a tight lid. Just make sure it’s clean and dry before pouring in the creamer.
If you’re picky about texture, a strainer or cheesecloth helps make it extra smooth, but honestly, with most canned coconut milk, you can probably skip this.
Ingredients
All you need are a few pantry staples. Full-fat coconut milk gives you the creamiest result.
- 1 can (13.5 oz) full-fat coconut milk
- 2 tablespoons maple syrup or honey (or 1 tablespoon if you prefer it less sweet)
- 1 teaspoon pure vanilla extract
- Pinch of sea salt
- Optional: 1 teaspoon coconut oil (for extra richness)
Pick a sweetener that fits your taste or dietary needs. The vanilla brings out the flavor, and a pinch of salt keeps it from being too sweet or heavy.
Instructions
- Pour the coconut milk into a blender or bowl.
- Add the maple syrup or honey, vanilla extract, and a pinch of salt.
- Blend or whisk for a minute or two until it’s all smooth and combined.
- If you want it even richer, toss in the coconut oil and blend again until it’s fully mixed in.
- Transfer to a clean jar or bottle.
- Store in the fridge for up to a week. Give it a good shake or stir before using each time.
- If you like your creamer warm, heat it gently on the stove—just don’t let it boil.
Tasting Notes
This creamer has a naturally rich texture. The coconut flavor is noticeable, but it doesn’t smack you in the face.
If you use honey or maple syrup, you’ll get a little sweetness. Vanilla adds a gentle aroma and smooths out the taste.
It blends well into hot coffee or tea. The consistency is thicker than most dairy creamers, but you can add a splash of water if you like it lighter.
The fat from the coconut milk gives it a silky, satisfying finish. Sometimes it separates in the fridge, but a quick shake fixes it right up.
Quick Pro Tips
Full-fat coconut milk is your best bet if you want a creamy, rich texture—trust me, the low-fat stuff just ends up too watery for most folks’ taste.
Give your creamer a good shake or stir every time you use it; coconut milk loves to separate in the fridge. I like to keep mine in a glass jar—it just seems to stay fresher that way.
If you’re feeling adventurous, toss in a cinnamon stick, a little cocoa powder, or even a splash of almond extract. Play around with the sweetness or vanilla until it’s exactly how you like it.
Want it thinner? Add a few tablespoons of filtered water (2 to 4 usually does the trick) before blending. Don’t forget to taste and tweak before you stash it away.
