This Paleo Vanilla Coconut Coffee Creamer is a delicious, healthy alternative to store-bought creamers. It offers a rich, creamy texture and a subtle sweetness, perfect for enhancing your morning coffee. Made with natural ingredients, it’s both dairy-free and refined-sugar-free.

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Why You’ll Love This Coconut Creamer Coffee

Easy to make with just four ingredients.
Adds a delightful vanilla flavor to your coffee.
Paleo is vegan and free from artificial ingredients and preservatives.
Versatile and can be customized to your taste.

Ingredients You’ll Need

13.5 ounces full-fat coconut milk
2 tablespoons almond milk (unsweetened, vanilla)
3 tablespoons coconut sugar
1/2 vanilla bean or 1 teaspoon vanilla extract
Pinch of sea salt

Instructions

Shake the can of coconut milk and pour it into a small saucepan.
Add almond milk and stir to combine.
Add coconut sugar and sea salt, then whisk to combine.
Cook over medium-low heat until the mixture starts to bubble and the sugar dissolves, stirring frequently.
If using a vanilla bean, cut it in half lengthwise, scrape out the seeds, and add them to the mixture. Add the whole vanilla bean pod as well.
Cover the saucepan and let it sit for 30 minutes to infuse the flavors.
Strain the mixture through a fine mesh sieve into a glass jar.
Store in the refrigerator for up to one week. Shake well before using.

Serving Suggestions

Add to hot or iced coffee for a creamy, flavorful boost.
Use in smoothies or over cereal for added richness.
Mix with cocoa powder for a quick and healthy hot chocolate.

How to Store Coconut Creamer Coffee

Refrigerate in a sealed glass jar for up to one week.
Freeze in ice cube trays and store the cubes in an airtight container for longer storage. Warm the cubes before use.

Additional Tips

Substitute maple syrup or honey for coconut sugar if desired.
Use lite coconut milk for a lighter version, though full fat provides the best creaminess.
If using vanilla extract, add it after removing the mixture from heat and skip the infusion step.