Paleo Coffee Creamer

This Paleo Coffee Creamer is thick and creamy, just like real dairy creamer, but is completely dairy free! All you need are 4 ingredients and a blender.

Did paleolithic humans start their morning with creamy lattes? Probably not. But if they could, they would top them off with this Paleo Coffee Creamer!

Traditional coffee creamer is made with milk and cream. Dairy is a no-go when following the paleo meal plan, which is where this coconut milk creamer comes in handy. Sweetened with dates and vanilla, it’s a delicious, easy, and rich dairy substitute that will jumpstart your day.

Feel free to take the flavors up a notch by using different extracts, warm spices, or adding extra dates. Store your custom creamer in the fridge and add a splash to your morning coffee, Turmeric Lattes, or Cold Brew all week long.

Recipe features

• It’s made with a base of coconut milk, resulting in a full-bodied, thick creamer that mimics dairy creamer perfectly. 
• All you need are 4 ingredients, a blender, and 5 minutes to make paleo creamer from scratch.
• Follow the recipe to a tee or use it as a blank canvas to create flavored dairy free coffee creamer to enjoy in keto, paleo, Whole30, and vegan lattes. 

Ingredients 

Coconut milk - Canned full-fat coconut milk is the best choice because it’s fatty, rich, and creamy. For a thicker and creamier consistency, substitute canned coconut cream instead.

Dates - Deglet Noor dates or Medjool dates add the right amount of sweetness and a subtle caramel flavor. Remember, Medjool dates are larger than Deglet Noor, so you won’t need as many. You can use any extra dates to sweeten Cinnamon Sesame Milk or Peanut Milk, among many other homemade dairy free drinks. 

Vanilla - For a rich depth of flavor and balance.

Step-by-step instructions

Step 1: Blend the ingredients. Empty the can of coconut milk into your blender, scraping the sides to ensure none of the thickened coconut cream is left behind. Add the dates, vanilla, and water and blend until smooth. 

Step 2: Adjust the consistency. At this point, the creamer will be thick. If you prefer it to be thinner, add a splash of water at a time until you reach the right consistency. Once it’s to your liking, bottle it up and keep it in your fridge.

Tips and FAQs

• Use canned coconut milk or coconut cream, NOT cream of coconut. Cream of coconut is sweetened with refined sugar and has a syrupy consistency. It’s NOT paleo-friendly.
• Use all of the contents in the canned coconut milk/cream (the creamy white part and the liquid).
• You can make this recipe with almond or cashew milk instead, but the creamer won’t be as luscious or velvety.

How do you use coconut milk creamer?

Use it the same way you would a normal dairy creamer! Add a splash to any hot or iced coffee drinks, froth it before pouring it over a shot of espresso or cold brew coffee, or use it instead of regular plant milk.

Try it in these delicious drinks and more:

• Iced Lavender Dirty Chai Latte
• Rosemary Vanilla Cold Brew Cocktail
• Iced Bulletproof Coffee
• Nutella Hot Chocolate
• Orange Hot Chocolate

Why is my coconut milk creamer chunky?

Coconut milk’s high fat content makes it solidify when refrigerated (just like coconut oil). Some “chunks” in the cold creamer are normal. You can re-blend it or shake it really well before pouring it in your coffee.

Customize the flavor

Get creative by adding different extracts or warming spices to the creamer. Here are a few fun flavors to try:

• Pumpkin spice - Blend in ¼ cup of pumpkin puree and a dash of pumpkin pie spice. 
• Gingerbread - Add a splash of maple extract and gingerbread spice to taste.
• Peppermint mocha - Use peppermint extract instead of vanilla and add 1 tablespoon of cocoa powder. 
• Hazelnut - Add ½ tablespoon of hazelnut extract and a generous pinch of nutmeg.

Storage

Refrigerator: Paleo creamer will last for about 10 days when kept in an airtight jar or container in the fridge.

Freezer: Pour the creamer into ice cube trays and freeze until solid. Transfer the coconut cubes to a freezer-safe bag and freeze for up to 1 month. When it’s time to use the cubes, add 1 or 2 to a glass and pour cold brew overtop. Your drink becomes creamy as the cubes melt!

More paleo breakfast recipes

• Paleo Skillet Banana Bread
• Paleo Waffles
• Whole30 Zucchini Noodle Breakfast Bowl

If you made this recipe, be sure to leave a comment and star rating below. Thanks!