Delicious Coconut Milk Coffee Creamer Recipe (Non-Dairy & Paleo-Friendly)

onlinements 159

1. 

   Amanda July 9, 2012 at 8:18 am MST

   I’ve tried making this but mine isn’t anywhere close to as fluffy or thick as yours is, it’s just runny and stays that way even in the fridge. Am I doing something wrong?

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  Julian Greene September 6, 2012 at 8:12 am MST

  Amanda, are you adding extract? If you’re using an imitation extract, the alcohol can keep it from getting thick. I used vanilla flavored Stevia (from SweetLeaf), and it worked really well.

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  Mindy February 23, 2013 at 7:00 am MST

  Should we use extract without alcohol? Your recipe states that the extract will cause it not to be as thick, but then the extract is included as an ingredient so I’m not sure the best way to approach this. I hate to waste my coconut milk. 🙂 Thanks!

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  Julian Greene February 23, 2013 at 8:38 am MST

  Just use pure extracts that don’t contain propylene glycol.

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  Crystal March 18, 2013 at 9:36 am MST

  This is really late, I don’t know if you’ll see it, however, I was having the same thing, a runnier consistency.
  But, last time I left it in the blender for a few extra minutes because (I can’t remember), and it thickened up and got really thick in the fridge. Maybe try that?
  I actually liked my runnier version better, poured easier..!

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  Lori August 24, 2013 at 9:02 am MST

  Just made this for my hubby and he loooves it, thanks for the awesome recipe! Can’t wait to try spice variations as we head into fall! It feels so satisfying that he is putting something healthy in his coffee now and not boughten creamers with all the ick in them!!

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2. 

   Helen July 14, 2012 at 1:30 am MST

   Thanks for the recipe! I have no problems with eating raw eggs, but then again there has never been any salmonella outbreaks over here (Norway, northers Europe). Im planning a 30 day paleo challenge.. so I needed a substitute for milk in my coffee… 🙂

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3. 

   Julian Greene September 6, 2012 at 8:16 am MST

   I’m so excited! Coffee creamer has always been a guilty pleasure for me, and lately, more guilt than pleasure. I have often tried to onlinee up with healthier substitutes with no luck. I looked at the ingredients in coffee creamer and found palm oil and started wondering why I couldn’t do it with coconut oil. Thanks to google, I found your wonderful recipe. I made mine with vanilla stevia and nutmeg. Yum! Perfect for this time of year. Blessings of the hearth to you!

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4. 

   Bonnie September 15, 2012 at 12:17 pm MST

   How long will it keep?

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5. 

   Holly Mendenhall September 15, 2012 at 12:18 pm MST

   Here’s what I want to know. Has anyone tried this with cold coffee? I fear the coconut oil will harden and make a globby mess. I drink iced coffee until it gets cold outside, and I need a milk sub for the next two months as I do the Whole Life Challenge with my local Crossfit group.

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  Julian Greene September 15, 2012 at 12:56 pm MST

  Holly, I’m trying this right now after reading your question since I had some leftover coffee and some of the creamer on hand. I keep the creamer refrigerated and it doesn’t glob up. The egg helps in that respect. The coffee was cool, not iced, and it’s working great. I also use coconut oil in my morning smoothies, and as long as I use an egg along with it, it stays smooth (and I use frozen fruit in them). Only a couple of times have I ever dealt with the oil not being liquid in the cup, but it was only a few tiny pearls, like tapioca pearls, not big globs.

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  Homeschooling6 Mom May 22, 2013 at 2:06 pm MST

  It works fine in cold coffee. I’m enjoying an iced coffee as I write. No separation, looks like cream and taste great.

  Although considering the date I’m sure you’ve already tried it 😉 but thought I’d reply just in case others are wondering.

  Have a nice day!

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6. 

   Gita Bhatia September 16, 2012 at 3:26 am MST

   How long will this keep in the fridge? Also, what if I don’t want it sweet?

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  Julian Greene September 16, 2012 at 8:45 am MST

  This recipe makes about a pint jar full plus a little extra which always goes right into my first cup of coffee. I would think it would last at least 2 weeks, but it never hangs around that long for me (I drink it up!). I make about 2 batches a week.

  If you don’t want it sweet, just omit the Stevia, and the extracts. Those are optional. The coconut milk, coconut oil, and egg are all you really need to make it.

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7. 

   Bonnie September 16, 2012 at 6:23 pm MST

   Where can you find can coconut milk without guar gum? I looked at whole foods with no luck.

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  LJ September 17, 2012 at 5:03 pm MST

  try trader joes! Their canned coconut milk has no additives

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  seeljanerun September 17, 2012 at 5:04 pm MST

  Look at trader joes! Their canned coconut milk (not the coconut cream) has no additives

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8. 

   Julian Greene September 18, 2012 at 5:21 pm MST

   A couple more things. For those of you worried about globby coconut oil, I accidentally omitted the coconut oil in my last batch, and I love it just as much. This creamer is a REAL treat — not just thick, but sweet and foamy as well. Also, the other day I found I was out of almond milk when I made my baked oatmeal (a la 101 Cookbooks.online Baked Oatmeal), and I used freshly made creamer (this recipe + nutmeg) to pour over it before baking. Yum! My partner now wants this recipe made exclusively with the creamer mixture. We both loved it!

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9. 

   J.L. October 8, 2012 at 4:27 pm MST

   Thank you, thank you , thank you! This recipe is exactly what I needed. I bought all the stuff today and was SO pleasantly surprised how it tasted. I used almond extract instead of vanilla extract and it was delicious! My whole goal is to try and get away from processed and artificial ingredients and this is exactly what I needed…Thanks again!

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10. 

    immydr November 17, 2012 at 11:33 am MST

    I was looking for a dairy free, sugar free creamer recipe. This sounds really good. I will try it. Thank you.

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11. 

    rose November 20, 2012 at 8:46 pm MST

    Salmonella is on the rise and is not to be taken lightly. I highly reonlinemend you use pasteurized eggs or omit onlinepletely. Otherwise it looks interesting and good way to get around the added phosphate in onlinemercial creamers for which recent research suggests is the “new trans fat” in that it may contribute to cardiac disease.

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  Mindy February 23, 2013 at 6:57 am MST

  I just wanted to chime in about the raw eggs. I’m guessing this recipe assumes that you are buying your eggs from a local farm where the chickens are healthy and raised outside on grass and bugs. Salmonella is only on the rise with grocery store eggs from factory chickens.

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12. 

    Michael January 8, 2013 at 12:33 pm MST

    Yum awesome thanks for sharing!

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13. 

    Perfectly Paleo Sisters January 16, 2013 at 4:20 am MST

    Thanks for the great recipe! What a wonderful coffee experience 🙂 Do you mind if I share it on my blog? http://www.perfectlypaleosisters.wordpress.online

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14. 

    Mindy February 23, 2013 at 6:58 am MST

    Have you tried this with coconut cream vs. coconut milk? This looks delicious. Can’t wait to try it!

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15. 

    Julian Greene February 26, 2013 at 8:31 pm MST

    It depends on what you mean by coconut cream. I tried it with canned coconut cream, but found it no different than the canned coconut milk which is great with this. I tried it with Tropical Traditions Coconut Cream (the real thing), but it was really not worth it. I like TT’s Coconut Cream directly in my coffee. As long as the coffee’s hot, it will stir in nicely. Since I don’t live in the tropics, and my house is never 75° or more, the CC is always solid. I tried warming it up in a water bath, took out a cup of it, put it in the blender, added Stevia and vanilla, but the second I added the egg, it solidified the mixture. In the recipe above, the egg keeps the coconut oil from separating from the mixture, and keeps it smooth and creamy in the fridge. Not so with the straight coconut cream.

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  Mindy March 7, 2013 at 5:08 am MST

  Thanks! I will see how mine turns out in the fridge w/o the oil. I can’t believe I just drank 200 calories though! 1/2 cup over 3 cups of coffee adds up fast, but who’s counting! LOL

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  Julian Greene March 7, 2013 at 7:09 am MST

  I use a lot of coconut oil, and it has not affected my weight at all. Did you know that research is showing that arterial plaque is more likely caused by using the wrong oils than even animal fat. Coconut oil has none of the properties that corn oil, canola oil, etc. have, so don’t worry about it. And it’s fabulous for your brain!

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16. 

    Tracy March 5, 2013 at 8:17 pm MST

    Is their an unsweetened coconut milk that could be used

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  Mindy March 7, 2013 at 5:07 am MST

  Several! 🙂 Native Forest has one and I believe Tropical Traditions. Many offer unsweetened, organic coconut milk.

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17. 

    Mindy March 7, 2013 at 4:29 am MST

    Very good! I’m off dairy and this is a great replacement to my old creamer. I’m having it with the pumpkin spice and used vanilla stevia (tsp) instead of extract and sweetener.

    I did use a pastured egg, but after I plopped it in, I wondered if I should have just used the egg yolk or maybe 2 egg yolks as whites can be difficult to digest. Do you need the whites to get the whipped consisitency?

    Also, what is the purpose of adding coconut oil? Does it make it creamy or is it just because it’s good for you? Does your coffee look oily? I didn’t add it this morning and it’s yummy w/o it. Thank you!

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  Julian Greene March 7, 2013 at 7:05 am MST

  In my experience, the coconut oil does make it creamier. I use it in hot chocolate, too, (made with dark chocolate almond milk) for the creamiest hot chocolate ever.

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18. 

    Elle April 20, 2013 at 1:01 pm MST

    Has anyone tried it without adding the egg in …I don’t like to use raw eggs …how is the consistency without it or is there a substitute?

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19. 

    She said April 20, 2013 at 1:02 pm MST

    Has anyone made this without the raw egg…is there a substitute or can I just leave it out?

    Thanks!

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20. 

    Martine April 29, 2013 at 5:26 am MST

    I tried this recipe and it was great until I put in my coffee. It doesn’t blend in with the coffee at all!!! I don’t have time to put coffee and creamer in the blender. There really is no substitute. The only option is to start drinking my coffee black.

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21. 

    Lulie May 25, 2013 at 9:19 pm MST

    GOD BLESS YOU! I cant drink milk and that Nestles creamer is a chemicalnightmare…and i live in ecuador…so..I can get coconuts fresh and have a lady who onlinees and opens ten of them , scrapes out the meat and milk into a bucket, then I blenderize them and keep in the freezer!
    Im so thankful for your inventive creative help since I LOVE my coffee and needed a good creamer…will try tomorrow!!!!
    Thank you soo….

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22. 

    Dawn October 12, 2013 at 5:46 am MST

    Thank you! I have been trying to find a non-dairy creamer that wasn’t full of hydrogenated soy or HFCS that I could actually enjoy. This provides enough body to the coffee to be satisfying. I have been dealing with joint pain for a few years now, and I finally figured out that it was from the casein in dairy. Dairy-free, I feel great.

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23. 

    vanessa October 14, 2013 at 1:34 pm MST

    This is really great but I don’t like the smell of the raw egg in it. But made it anyway. Thanks for the recipe!!

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24. 

    Wendy November 1, 2013 at 7:00 pm MST

    How would you tweak the recipe if you added liquid lecithin?

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25. 

    Karla January 11, 2014 at 9:22 am MST

    Hi. About the raw egg. The salmonella onlinees from the shell – not the egg inside. I use a veggie wash and veggie scrub brush to thoroughly clean the shells and then dry them before use – even if not using the egg raw.

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26. 

    Wendy February 7, 2014 at 6:21 pm MST

    What if you are pregnant the raw egg scares me

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27. 

    Amy February 8, 2014 at 10:59 am MST

    I just made this without the coconut oil and it was great. Thanks for the great recipe!

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28. 

    Linda December 4, 2014 at 6:34 am MST

    Can you use coconut milk from the refrigerator section in the milk containers?

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29. 

    Christine September 9, 2015 at 8:35 am MST

    FYI my first batch whipped up thick and perfect but my second batch stayed runny. Only difference is the coconut milk was cold for the first thick batch. Try that if you are having troubles!

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30. 

    Christina October 14, 2015 at 11:22 am MST

    Sometimes when I make this it’s runny and sometimes it’s thick like mousse. Do you have any idea why the difference? I use an emersion blender every time and pure vanilla extract.

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31. 

    Heidi Huff November 12, 2016 at 10:34 am MST

    I found this searching for a good non dairy creamer recipe. Most of them just have you adding sweetener to coconut milk, which doesn’t cut it for me. The consistency is all wrong, and it doesn’t mix well. Not like dairy creamer at all. It’s surprising how much the egg in this really changes things. Who would have thought! I poured milk out of a cartoon instead of canned, and I used cashew milk since that’s what I had. I still think it could be a little thicker – maybe another egg. I also omitted the oil. But it mixes perfectly, and I put it in the fridge to see if it will thicken up. Will play around with this to get it just right. Thank you so much for sharing!

    For those worried about the raw eggs, you can pasteurize your eggs at home. It’s super easy. And now I can make “real” eggnog without worrying about it. https://bakingbites.online/2011/03/how-to-pasteurize-eggs-at-home/

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