This 3-Ingredient Non-Dairy Coffee Creamer Is Better Than Store-Bought

A morning without a cup of coffee—sometimes two—is unheard of in my house. I don’t always need the caffeine to get me going. What I look forward to most is the routine that comes with making coffee and enjoying the morning while sipping something warm and cozy. 

Even with my love for coffee, I’ve never been one to enjoy plain, black coffee. I need something to make it creamy—something to give it body and add a touch of sweetness.

As I began to limit some of my dairy intake a few years ago, I tried countless add-ins for my morning coffee. I wanted something that would be as smooth and rich as dairy. After spending a lot of time and money trying countless brands and flavors of non-dairy milks and creamers, I found the texture to be off and the flavors to be a bit strange. Too many expensive bottles were hit or miss, so I decided it was time to make my own.

This quick and easy recipe relies on just three ingredients to make a homemade non-dairy coffee creamer that is lightly sweetened yet oh-so-creamy. I love keeping a bottle in my fridge ready to go for my morning brew.

Use Canned Coconut Milk

This non-dairy creamer recipe relies on one can of coconut milk as the base. The canned coconut milk brings a creamy texture to the mixture, with a touch of natural sweetness. It’s important to use full-fat coconut milk that comes from a can to achieve the proper consistency, rather than lite coconut milk or coconut milk from a carton. 

I like to use Thai Kitchen or Sun Luck brand coconut milk for the creamiest results. 

Tips for Making Non-Dairy Coffee Creamer

• When I make a batch of this non-dairy creamer, I like to use Oatly Original oat milk to balance out the coconut flavor while still keeping the consistency creamy. You can use another brand you love. I’ve also made this creamer with unsweetened Almond Breeze almond milk, which worked well but was quite creamy enough.
• Strain the mixture after blending to prevent clumps and separation. I like to use the fine mesh strainer I keep with my home bar tools. This will capture any of the small solids that weren’t fully blended and avoid any unappealing clumps from getting into your mug.
• The coffee creamer may separate after sitting in the fridge. As with many non-dairy milks and creamers, shake the mixture before pouring it into your coffee. Store the creamer in a lidded jar or bottle and add a label. This will make it much simpler to shake up before pouring the creamer into your coffee.
• This recipe utilizes a whole can of coconut milk. If you don’t need to use as much creamer throughout the week, you can easily cut the recipe in half and use the rest of the can in another recipe.

Sweeteners and Flavors To Make It Your Own

This non-dairy coffee creamer has a subtle coconut flavor. To adjust the flavor or make it sweeter, try these additions or substitutions.

• I use light brown sugar to add balanced sweetness. You can easily increase or decrease the amount of sugar. If you don’t have brown sugar, swap it out for maple syrup or leave out the sweetener altogether.
• Consider adding 1 teaspoon of pure vanilla extract—it'll add a depth of flavor.