Dairy free frothy coconut coffee creamer

I love a creamy cup of coffee. Who am I kidding, I love coffee regardless of what is in it! But my favorite is when the coffee turns a light brown color and has some nice froth on top. Since I rarely spend money on coffee outside my home, I don’t get froth very often. And since I’ve made an effort to cut back on dairy, I had even been skipping the creamer regularly.

Then one of my green blogger friends recommended full-fat coconut milk. You know, the kind that you buy in a can for cooking Thai food. I tried that for a while but it was thin & watery compared to half and half.

You might have seen the idea going around Pinterest where a can of coconut milk is refrigerated and beaten until fluffy. My creamer idea is built from that, with two added ingredients. I’ve been totally addicted to this dairy free coconut creamer lately!

Dairy Free Frothy Coconut Coffee Creamer | Conscientious Confusion

Dairy Free Frothy Coconut Coffee Creamer

1 can full fat coconut milk (buy here – affiliate link)

1/4 cup organic raw sugar (buy here – affiliate link)

1 teaspoon vanilla extract

 

1. Put the can of coconut milk in the refrigerator for 3 hours or overnight.

UPDATE: Upon removal from fridge, I have lately started trying to drain as much of the separated liquid as possible from the solid. Sometimes it works, sometimes it doesn’t. Some brands separate better than others. If you can find a brand without guar, those work best. I usually can’t, so I use the brand linked to above and it typically separates somewhat.

2. Whip the coconut milk with a hand or stand blender until it is light and fluffy.
Whipping coconut cream for a dairy free frothy coconut coffee creamer | Conscientious Confusion

3. Add the sugar and vanilla extract and beat until incorporated (do not over-whip).

4. Store in tightly closed container, such as a reused glass jar, in the refrigerator. It will keep for 7-10 days.
Container for dairy free frothy coconut coffee creamer | Conscientious Confusion

I drop mine but the spoonful into the cup before pouring coffee, and often add even more after the mug is filled! It’s especially yummy with a sprinkle of cinnamon.

 

Comments

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  3. Have you tried freezing it Jenny? I only drink coffee on the weekends so I would want to preserve the yumminess.

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  13. Kitty Terry says:

    Do you have to add sugar? I am diabetic and avoid sugar at all costs.
    Thanks,
    Kitty

    • Hi Kitty – yes, I’ve skipped the sugar & it still tastes fine! Coconut milk is naturally sweet, yum! Enjoy!

  14. Sarah Auzina says:

    How long do you whip it for before it becomes all creamy and beautiful like that? I can’t seem to get coconut milk thick without adding eggs, and even then it’s not super thick.

    • Hm, I think 2-3 minutes, max. And I use an electric hand beater, nothing fancy. I’ve over-whipped before and it’s gotten too runny. And sometimes I have to remove some of the liquid that separates from the cream in the can after refrigeration — maybe try putting the liquid in a separate bowl and adding in slowly as needed.

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