Rich Coconut Oil Coffee Creamer Recipe

Quick answer

• Blend 1 cup of full-fat coconut milk with 2 tablespoons of coconut oil.
• Add 1-2 teaspoons of sweetener (maple syrup, honey, or sugar) to taste.
• A pinch of salt enhances the flavors.
• For extra flair, add a dash of vanilla extract or cinnamon.
• Store in an airtight container in the fridge.
• Shake or re-blend before each use.

For the best results, consider using a high-quality coconut oil to ensure a rich and smooth creamer.

Natural Force Organic MCT Oil – Pure Glass Bottle – Made from 100% Virgin Coconut Oil + Certified Keto, Paleo, Kosher, Vegan & Non-GMO – Lab Tested for Quality and Purity - 32 Ounce

• MCT Oil from Organic Coconuts - Made from virgin coconut oil, Natural Force Organic MCT Oil provides 14g of full-spectrum MCTs (C8, C10, & C12) per 1tbsp serving. With 0g sugar, 0g carbs, and only 125 calories per serving, it is a great source of healthy fats for keto and low carb coffee, smoothies, and cooking.
• Pure Glass Bottle and Eco-Friendly Packaging – Natural Force Organic MCT Oil is packaged in an infinitely recyclable, non-toxic pure glass bottle. The product label is biodegradable and printed with plant-based inks and the cap is made from infinitely recyclable food-grade aluminum. Exclusive bonus for 32 oz. size: Stainless-steel easy pour spout!
• USDA Organic, Non-GMO Verified, Keto, Paleo, Kosher, & Vegan - We work with the industry’s leading 3rd-party certifiers to ensure that our Organic MCT Oil meets and exceeds their rigorous standards of quality and purity.
• Lab Tested for Quality, Purity, & Safety - Every batch of Natural Force Organic MCT Oil undergoes laboratory testing to verify quality, purity, and safety. Testing results are available for customers to view.
• Nutrition You Can Trust - Natural Force values the health and happiness of our customers. If you have any questions, comments, or concerns, send us a message from your Amazon account and our world-class Customer Support team will help to make it right.

Buy on Amazon

Who this is for

• Coffee lovers looking for a dairy-free alternative.
• Those who enjoy the rich texture and subtle sweetness of homemade creamer.
• Anyone wanting to avoid artificial ingredients and preservatives found in store-bought creamers.

What to check first

Brewer type and filter type

This recipe is for adding to brewed coffee, so your coffee maker type doesn’t matter much. What matters is the coffee itself. A good, strong brew is the base for any great creamer.

Water quality and temperature

Use filtered water for your coffee. Tap water can sometimes have off-flavors that will mess with your creamer’s taste. The temperature for brewing coffee is usually around 195-205°F. Don’t go too cold, or you’ll get a weak cup.

Grind size and coffee freshness

Freshly ground beans make a huge difference. Use a medium grind for most drip brewers. Stale coffee is just sad.

Coffee-to-water ratio

For a good cup to mix your creamer into, aim for about 1:15 to 1:18 coffee to water. This means around 2 tablespoons of coffee grounds for every 6 oz of water. Adjust to your preference.

Cleanliness/descale status

Make sure your coffee maker is clean. Old coffee oils can turn rancid and ruin the taste of your fresh creamer. Give it a good clean if it’s been a while.

Step-by-step (brew workflow)

1. Gather your ingredients.

• What to do: Get your full-fat coconut milk, coconut oil, sweetener, and any optional flavorings ready.
• What “good” looks like: All ingredients are measured and within reach.
• Common mistake: Forgetting an ingredient. Double-check your list before you start blending.

2. Measure the coconut milk.

• What to do: Pour 1 cup of full-fat coconut milk into your blender.
• What “good” looks like: Exactly 1 cup of milk, no more, no less.
• Common mistake: Using light coconut milk. It won’t be as rich or creamy. Stick to the full-fat stuff.

3. Add the coconut oil.

• What to do: Add 2 tablespoons of solid or liquid coconut oil to the blender. If it’s solid, it’s fine; the blender will handle it.
• What “good” looks like: 2 tablespoons of oil are in the blender.
• Common mistake: Using too much oil. It can make the creamer greasy. Start with 2 tablespoons and adjust later if needed.

4. Add your sweetener.

• What to do: Add 1-2 teaspoons of your preferred sweetener (maple syrup, honey, sugar, etc.). Start with 1 teaspoon.
• What “good” looks like: The sweetener is added. You can always add more later.
• Common mistake: Adding too much sweetener at once. You can’t take it out. Taste and adjust.

5. Add optional flavorings.

• What to do: If you want, add a pinch of salt, a dash of vanilla extract, or a sprinkle of cinnamon.
• What “good” looks like: Your chosen flavorings are in the blender.
• Common mistake: Overdoing the flavorings. A little goes a long way. You want to complement the coffee, not overpower it.

6. Blend until smooth.

• What to do: Secure the lid on your blender and blend on high speed for 30-60 seconds.
• What “good” looks like: The mixture is completely smooth and emulsified, with no visible oil or coconut milk separation.
• Common mistake: Not blending long enough. This leads to a separated creamer that won’t mix well.

7. Taste and adjust.

• What to do: Carefully taste the creamer. Add more sweetener or flavorings if desired and blend again briefly.
• What “good” looks like: The flavor is balanced to your liking.
• Common mistake: Skipping this step. Your creamer should taste great on its own before you add it to coffee.

8. Transfer to a container.

• What to do: Pour the finished creamer into an airtight container, like a mason jar or a bottle.
• What “good” looks like: The creamer is safely stored, ready for the fridge.
• Common mistake: Not using an airtight container. This can lead to spoilage or absorbing fridge odors.

9. Chill the creamer.

• What to do: Refrigerate the creamer for at least 30 minutes before using. This helps it thicken slightly.
• What “good” looks like: The creamer is chilled and ready to be added to your coffee.
• Common mistake: Using it immediately. While you can, chilling improves the texture and flavor integration.

10. Use in your coffee.

• What to do: Before each use, shake the container well or give it a quick re-blend. Add 1-2 tablespoons to your hot coffee.
• What “good” looks like: The creamer mixes in smoothly, making your coffee rich and delicious.
• Common mistake: Not shaking/re-blending. The oil and milk can separate in the fridge, so a quick mix is key.

Common mistakes (and what happens if you ignore them)

Decision rules (simple if/then)

• If your creamer tastes too oily, then add a little more sweetener or a tiny bit more coconut milk because fat needs something to bind to.
• If your creamer is too thin, then try adding a bit more coconut oil and re-blending because coconut oil adds richness and body.
• If your creamer has separated after sitting in the fridge, then shake or re-blend it vigorously because the ingredients naturally separate over time.
• If you want a sweeter creamer, then add another teaspoon of your chosen sweetener and blend again because sweetness is a personal preference.
• If you’re sensitive to coconut flavor, then use a refined coconut oil and a less potent sweetener like a simple syrup because refined oil has a neutral flavor.
• If you want a thicker creamer, then ensure you’re using full-fat coconut milk and consider chilling it for a few hours because fat solidifies when cold.
• If your coffee tastes bland after adding creamer, then check your coffee brewing ratio or freshness because the creamer can’t fix bad coffee.
• If you notice any off-smells or mold, then discard the batch immediately because homemade creamers don’t have preservatives and can spoil.
• If you want to experiment with flavors, then add a pinch of cardamom or nutmeg for a spiced twist because these spices pair well with coconut and coffee.
• If the creamer doesn’t blend smoothly, then your blender might not be powerful enough; try blending in batches or for longer because full emulsification is key.

FAQ

Can I make this creamer without a blender?

You can try whisking vigorously by hand in a bowl, but it’s much harder to get a smooth, emulsified texture. A blender is highly recommended for the best results.

How long does this creamer last?

When stored properly in an airtight container in the refrigerator, it should last about 5-7 days. Always check for any off-smells before using.

Can I use a different type of oil?

While this recipe calls for coconut oil, you could experiment with other neutral oils like MCT oil. However, coconut oil is what gives it that specific rich flavor and texture.

What kind of coconut milk should I use?

Always use full-fat, canned coconut milk. The “beverage” type in a carton is too watery and won’t create a creamy texture.

Can I make this sugar-free?

Yes, you can use your favorite sugar-free sweetener, like stevia or erythritol, to taste. Adjust the amount carefully as they can be potent.

Why does my creamer separate in the fridge?

It’s natural for the oil and liquid components to separate when chilled. This is why shaking or re-blending before each use is so important.

Can I add this to cold brew coffee?

Absolutely. Just make sure to shake or re-blend it well before adding to ensure it incorporates smoothly into the cold liquid.

What if I don’t like the coconut flavor?

Using refined coconut oil will reduce the coconut taste significantly, making it more neutral. You can also use a stronger sweetener or add more flavorings like vanilla to mask it if needed.

What this page does NOT cover (and where to go next)

• Advanced flavor infusions (e.g., adding herbs or spices during brewing).
• Specific recommendations for coffee beans or roasts.
• Detailed guides on different coffee brewing methods (pour-over, French press, espresso).
• Nutritional breakdowns or comparisons to dairy creamers.
• Long-term preservation methods for homemade creamers.