Dairy Free Coconut Coffee Creamer Recipe

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Joan Lunden

Food & Home /

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While being on my anti-cancer eating program of no dairy, no sugar and no wheat the one thing that I miss the most is my morning cup of coffee - not that I can’t have my morning coffee anymore, I just can’t have my creamer and adding thick delicious (sometimes flavored) creamers to my coffee is my favorite!

A couple weeks ago Kate Coyne, executive editor of People Magazine, came to my rescue. Kate and her team came to my home for my People Magazine cover shoot and while I watched everyone prepare their morning cup of coffee I expressed my envy towards them. I really wanted my creamer!

Kate remembered a dairy free creamer recipe that she took out of a cookbook that she thinks I would enjoy, and she was right! So I am passing it onto you….

Dairy Free Coconut Coffee Creamer:

  • 1 CAN UNSWEETENED COCONUT MILK (approx. 13.6 fl. Oz) *note: use the CANNED stuff, I like Thai Kitchen Pure Organic...shake can well before using as it can separate in the can; should be at room-temp, NOT chilled.
  • 1 WHOLE EGG (ideally at room temp; take out of fridge a few minutes before using, or hold between hands to take the chill from the fridge off)
  • 2 TABLESPOONS COCONUT OIL, JUST WARMED TO LIQUID CONSISTENCY *note: coconut oil hardens into a waxy substance below a certain temp; make sure the oil is warm enough to be liquid, but NOT HOT 
  • 1 TEASPOON VANILLA (optional; I personally like the added flavor and it cuts a bit of the coconut-y ness of it all)


  • Put coconut milk, egg and vanilla into blender and begin to blend. As blender is running, drizzle in the 2 tablespoons of coconut oil. Blend for roughly one or two minutes, until all are well combined. Resulting mixture will resemble frothy whole milk. 
  • Put mixture in fridge and after a few hours, it will have thickened into a Cool Whip-like texture; it will be too thick to pour— you spoon it into your cup. It will keep in the fridge for approximately a week. 
In terms of making it, it really is super-easy and only takes minutes. The only thing I would really stress is for all the ingredients to be as close to room temp as possible. Hot oil hitting cold coconut milk plus cold egg = the risk of lumpiness and curdling. Keep the can of coconut milk at room temp, and if the coconut oil you're using is solid, heat is until it becomes liquid and then let it cool down just a bit so it's not super-hot. (I usually scoop my two tablespoons, as a solid, into a mug, and then put the mug into a bowl filled halfway with hot water, so the mug is surrounded by warmth and that lets the oil soften up and liquefy nicely.) I promise it's not as high-maintenance as it sounds! I can make it in under three minutes flat!
The only other issue is if you leave your cup of coffee sitting too long, the coconut creamer will separate out and leave a little film on top as it cools, but stirring the coffee again takes care of that. I've also had friends report that if you put it into a BOILING hot cup of water (say, straight from the kettle for making tea) you can get a curdling effect, but I only ever use this in coffee, and my coffee isn't boiling hot!
Also great on berries! And a friend of mine once whipped some pure cocoa powder into it and got a delicious chocolate-y treat great on strawberries. 
Categories: Food & Home, Recipes
About The Author
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Joan Lunden truly exemplifies today’s modern working woman. An award-winning journalist, bestselling author, motivational speaker, successful entrepreneur, one of America’s most recognized and trusted television personalities, this mom of seven continues to do it all. As host of Good Morning America for nearly two decades, Lunden brought insight to top issues for millions of Americans each day. The longest running host ever on early morning television, Lunden reported from 26 countries, covered 4 presidents and 5 Olympics and kept Americans up to date on how to care for their homes, their families and themselves.

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