Forget ever having to buy coffee creamer again. This 3 ingredient Homemade Coffee Creamer is simple to make, rich, luxurious, and happens to be Paleo and Vegan Friendly. This Coconut Vanilla Creamer is absolutely delicious and will make drinking your morning cup of coffee that much more enjoyable.
Coconut Vanilla Coffee Creamer
My morning does not go well without a cup of coffee.
While I don’t like my coffee black, I am not a fan of store-bought creamers for many reasons.
All those crazy good creamers that are on the market, are just not for me. They make me feel sick to my stomach and leave a bit of a fake flavor in my mouth.
Instead, I opt for making a plain homemade latte or using homemade coffee creamer.
With only 3 ingredients and a quick shake, I have a vegan creamer that is rich, velvety, and full of vanilla and coconut flavors with a note of maple in the background. It is the perfect way to indulge without indulging at all.
A cup of coffee flavored with this easy homemade coffee creamer pairs perfectly with Overnight Cinnamon Rolls or Paleo Lemon Muffins for a perfect breakfast treat.
Important Tips on Dairy-Free Vanilla Coffee Creamer
- Coconut Vanilla Coffee Creamer can be stored in the refrigerator for 10-14 days.
- Be sure to give a good shake before using, because coconut milk is so thick it needs to be shaken well to distribute properly.
- You may even want to put your ingredients into a blender to blend well to help emulsify the creamer.
- Shake well before using.
- Be sure to use canned coconut milk, not coconut cream for this vegan coffee creamer. My favorite is Trader Joe’s Coconut Milk–it is thicker than most light brands but does not separate as much as full-fat coconut milk. Feel free to use any brand of light coconut milk or full-fat coconut milk you like.
- If you are looking to make a dairy version of homemade Vanilla Coffee Creamer, use Half-N-Half in place of the coconut milk.
- This creamer is great if you want to add a teaspoon of cinnamon or ground nutmeg to it as well.
More Delicious Vegan Beverages
Coconut Vanilla Coffee Creamer
Ingredients
- 1 15 ounce can full fat coconut milk
- 2 tablespoons maple syrup
- 2 teaspoons vanilla extract
Instructions
- Place all ingredients in a large sealable jar and seal. Shake well for 2-3 minutes, until all indredients are well distributed.
- Store in the refrigerator. Use amount desired.
Notes
- Coconut Vanilla Coffee Creamer can be stored in the refrigerator for 10-14 days.
- Be sure to give a good shake before using, because coconut milk is so thick it needs to be shaken well to distribute properly.
- Be sure to use canned coconut milk, not coconut cream for this vegan coffee creamer. My favorite is Trader Joe's Coconut Milk--it is thicker than most light brands, but does not separate as much as full fat coconut milk. Feel free to use any brand of light coconut milk or full fat coconut milk you like.
- If you are looking to make a dairy version of homemade Vanilla Coffee Creamer, use Half-N-Half in place of the coconut milk.
- This creamer is great if you want to add a teaspoon of cinnamon or ground nutmeg to it as well.
- Nutrition is based on 2 tablespoons
Nutrition
can the coconut milk be refrigerated before blending? (That’s where I store my coconut milk for other recipes)
Yes absolutely. Just keep in mind the fat solids will rise to the top of the canned coconut milk and will need thoroughly blended. Always store in the refrigerated once the canned is open 🙂
Very easy and the flavor/sweetness is just right. It is a good thickness but just isn’t quite the same consistency when stirred in coffee and the fat tends to separate on the top. But the best homemade option I’ve tried and a good substitute when I run out of nondairy creamer.
I am glad you enjoy the flavor! As for the separation, be sure to blend well before storing and then mix well before adding to your coffee. I hope that helps.
I love the flavor but I just found it to be oily. Did I do something wrong?
Hi Mandy! It sounds like you may not have mixed your coconut milk well to emulsify before adding the other ingredients. You really want smooth, creamy coconut milk so that the fat and the liquid are combined and the resulting product is not oily. I would suggest blending your canned coconut milk if you have this issue. Hope that helps!
I love this recipe. Thank you
I love hearing that! Thank you for taking the time to review 🙂
I only have a carton of unsweetened coconut milk. Will that work the same?
It will not be as rich Heather, but it will still taste good! Enjoy!
Can I use a blender to mix everything?
Yes absolutely
I made this recipe, slightly modified. Instead of shaking in a jar, I actually mixed it in a bowl with an electric mixer. I used the recommended amount of maple syrup but cut the vanilla in half. After mixing for several minutes to make it smooth and remove all fatty clumps, I found it too thick, so I diluted it with 3/4 can of hemp milk (I’m sure your non-dairy milk beverage of choice will also work). The end result was very good. A tasty creamy creamer with excellent mouth feel and held up great in tea. I’ll be making it again.
Thank you for letting us all know how your modifications worked Anya.