Tulo

Homemade Non-Dairy Coffee Creamer Recipe

Full-fat canned coconut milk brings the body and fat that store-bought dairy creamer relies on, while unsweetened cashew milk keeps the flavor mild instead of tasting like straight coconut, and a short simmer melds everything together so it pours smoothly instead of separating into oily streaks.

Prep
10 min
Cook
8 min
Total
78 min
Servings
16

Ingredients

Servings16
  • 1 cup canned full-fat coconut milk
  • 1 cup unsweetened cashew milk
  • 3 tablespoons maple syrup
  • 1 1/2 teaspoons pure vanilla extract
  • 1/8 teaspoon fine sea salt

Nutrition per serving

Calories
40
Protein
0g
Carbs
3g
Fat
3g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Shake the can of coconut milk well, then pour it into a small saucepan along with the cashew milk, maple syrup, and salt.
  2. 2Warm the mixture over medium-low heat, whisking every minute or so, until it's steaming and reduced slightly, about 6-8 minutes. Keep the heat low enough that it never reaches a boil.
  3. 3Remove the pan from the heat and whisk in the vanilla extract.
  4. 4Let the creamer cool to room temperature, about 20-30 minutes, whisking once or twice as it cools to keep it from separating.
  5. 5Pour into a clean glass jar or bottle with a tight lid and refrigerate for at least 1 hour before using.
  6. 6Shake well before every use, since some separation between the coconut fat and the liquid is normal after chilling.

Tips & variations

  • For a mocha version, whisk in 1 tablespoon of unsweetened cocoa powder along with the vanilla.
  • For pumpkin spice creamer, add 2 tablespoons of pumpkin puree and 1/2 teaspoon of pumpkin pie spice during the simmer, then strain before bottling.
  • Swap the cashew milk for oat milk for a slightly thicker, sweeter base, oat milk froths well too if used in lattes.
  • Reduce the maple syrup to 1 tablespoon for a less sweet, more neutral creamer that lets coffee flavor lead.

Storage & reheating

Store in a sealed glass jar or bottle in the refrigerator for up to 10 days. Shake well before each use since natural separation between the coconut cream and liquid happens as it chills. This creamer isn't a good candidate for freezing since the coconut fat and liquid separate permanently once thawed and won't re-emulsify by shaking.

Tips from the Tulo kitchen

  • Warming the mug slightly before pouring in hot coffee helps the creamer blend in smoothly instead of forming small curdled flecks from a big temperature swing.
  • If the creamer looks slightly grainy after chilling, warm the sealed jar briefly in a bowl of hot tap water and shake before using; it's just solidified coconut fat, not spoilage.

FAQ

Why does my non-dairy creamer curdle in coffee?

Curdling usually happens when very hot, acidic coffee hits cold creamer too fast, causing the proteins and fats to separate visibly. Letting the creamer come closer to room temperature first, or adding it to the coffee slowly while stirring, usually prevents it.

Can I make this creamer without coconut milk?

Full-fat coconut milk is what gives this creamer body similar to dairy; swapping it for a thinner plant milk alone will produce a watery creamer. A better swap is unsweetened cashew cream or oat cream, which have a similar fat content.

How long does homemade non-dairy creamer last?

Refrigerated in a sealed container, it stays good for about 10 days. If it develops an off smell, noticeable sourness, or mold, discard it.

Is this creamer sweet enough to skip added sugar in coffee?

With 3 tablespoons of maple syrup per batch, it's mildly sweetened, similar to a lightly sweetened dairy creamer. Reduce or omit the maple syrup if the coffee itself is already sweetened.

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