Coconut Milk Coffee Creamer

UPDATE: this recipe has been updated as of January 2026 to include condensed coconut milk. Making your own homemade coconut milk coffee creamer is super easy—and only requires a few pantry ingredients! Typical coffee creamers, especially flavored ones, contain thickeners (like carrageenan), artificial flavors, and additives to keep the ingredients from separating and settling. But not this one!

I've been making my own dairy-free coffee creamer for years. I keep a few staple ingredients on hand and leave the unwanted additives behind. This dairy-free recipe lets you swap, add, or omit ingredients to suit your taste or season.

For years, I used different variations of coconut milk creamer. But I was always disappointed in the lack of offerings at the grocers. After a lot of testing, I created the best coconut milk creamer recipe that stores easily and tastes better than store-bought!

Why you’ll love coconut milk coffee creamer

My favorite thing about homemade coconut milk coffee creamer is that it’s so much creamier than store-bought creamer. And, without all of the fillers and gums used to make it seem creamy! 

You can curate this recipe to fit any seasonality or flavor preference. It’s sweetened through the condensed coconut milk, but here are some flavors I use to infuse my coconut creamer:

• Vanilla bean paste or vanilla extract
• Pumpkin pie spice
• Caradmom or cinnamon
• Lavender extract

Fun fact: I love using this coconut creamer as my “cream” for a dirty soda. Coke Zero + lime + a splash of this cream = heaven!

How to make dairy-free coconut milk creamer

Here are easy step-by-step instructions for making coconut milk creamer. If you don’t have access to condensed coconut milk or can’t find it in stores, I’ll include a simple recipe for making homemade condensed coconut milk to use in your recipe (hint: it’s only two ingredients!).

What you'll need to get started:

• Coconut milk (canned or carton)
• Condensed coconut milk
• Vanilla extract
• Optional: spices or flavoring

1. Simmer coconut milk and condensed milk

Heat a medium saucepan or small pot over medium heat. First, add the coconut milk from a carton or can. Let it warm up for a few minutes, then add the canned condensed coconut milk. Bring the coconut milks to a simmer, whisking frequently. Let simmer for about 10 minutes, or until it starts to thicken up. Keep in mind that it will be much thicker once it’s cooled; you just want it to thicken slightly (it should resemble the consistency of heavy cream or half-and-half).

2. Stir in vanilla and spices

Remove the pot or pan from heat, setting it aside on the stove. Add vanilla extract or vanilla bean paste and stir or whisk in completely. If you want to add any flavor infusions or spices, add them and whisk until fully mixed in.

3. Let cool and store

Allow coconut milk creamer to cool down, about 20-30 minutes. Use a glass jar or a safe storage container that can handle some heat and be refrigerated. Pour your coconut milk creamer into your storage jar and let it cool in the fridge. You can store this in the refrigerator for 2-3 weeks.

How to make coconut milk creamer using coconut cream

If you don’t have coconut condensed milk or can’t find it at the store, you can use my original coconut milk coffee creamer recipe, which uses canned coconut cream and agave instead of condensed milk. Here’s how!

What you’ll need:

• Canned coconut cream
• Coconut milk (canned or carton)
• Agave nectar (syrup) or light brown sugar
• Vanilla extract
• Optional: spices or flavoring

Heat coconut cream

Heat a medium saucepan or small pot over medium heat and add the canned coconut cream. This will likely be separated into coconut milk/water and a thick layer of cream/coconut meat at the top. It’s important to add the entire can!

Add agave nectar

Whisk the coconut cream until the contents of the can are warm and well incorporated—this means whisking until it’s a regular consistency. Add the agave nectar and whisk regularly for about 15 minutes. Lower the heat and let it simmer, whisking often, for another 5-10 minutes. It should begin to thicken up.

Whisk in coconut milk and vanilla

Once the coconut cream and agave mixture has thickened up slightly, add your coconut milk. Stir everything together, over medium-low heat, until it’s mixed in, about 5 minutes. Remove the saucepan or pot from heat. Now, you can add vanilla or your preferred spices; simply whisk well and let the coconut milk creamer cool slightly. Pour into a heat-safe container and refrigerate. This will store for 2-3 weeks.

Coconut milk creamer FAQs

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