Coconut Milk Coffee Creamer


When we lived in Singapore my coffee creamer of choice was the liquid flavored Coffee Mate. It’s full of sugar, though, and generally not healthy. Not to mention it cost about $11-15 USD for the small sized bottle of it over there. I bought it anyway for a long time because I loved it. Over the years i have tried to drink my coffee black numerous times so I could enjoy the coffee but without putting the sugary mess in m body but I just never have been able to.

I posted this homemade recipe on my recipe blog a while back and it’s good. I did actually make it for a long time and at least felt good that I wasn’t spending a lot of money for good tasting creamer. If you read that recipe post you’ll see how excited I was about finding that recipe. I’m 100 times more excited about this one!

In late 2012 Tommy and I started on an eating journey. Tommy wrote about it here, Food For Thought. We started eating Paleo and then went to mostly whole foods, nothing processed. I had to find something natural and sugar free (not even sweetener) that i could enjoy. And I did! And it’s SO healthy. The benefits of coconut oil and coconut milk are many. The best thing about this creamer, though, is that I don’t need sugar. The combination of ingredients is perfect and makes for a super smooth and creamy cup of coffee. I love to use the ArroyD brand of coconut milk for this. It was easy to find in Singapore but I order it on Amazon here in the US. It’s pricier than most coconut milks so I use other brands to cook with and use this kind only for my creamer. It’s that good! My Thai friend told me about it when we were shopping one day in Singapore. It’s what she uses and she said it is superior and after I tried it, I totally agreed.

When I’ve shared the recipe, most people turn their noses up at it. I think because of the egg. But if the egg is fresh you’re fine! It stays in the fridge and is used up within a week anyway. The creamer is not for everyone but it certainly is for me! I love love love it!

The basic recipe is:

Carton of coconut milk (16 oz or so)
1 egg (1 large or two small) – cage free/farm fresh if possible (the egg keeps the oil from separating and makes the creamer very frothy/fluffy)
2tbsp melted coconut oil
1 tsp(ish) of vanilla (I use A LOT of organic, fructose free vanilla!)
Mix in the blender until creamy and smooth. Store in the fridge for no more than a week. It’ll be used up by then anyway so no worries.

Check out this link for more details and then get inspired to create your own version.

A Primal Non-Dairy Coffee Creamer

One response to “Coconut Milk Coffee Creamer

  1. Pingback: Coconut Milk Coffee Cream 2.0 | Around The Table

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