Homemade Healthy Coffee Creamer Recipe (Paleo & Vegan)! A 4 ingredient, easy recipe that’s healthier than store-bought creamers!
A good friend once said to me, “drinking tea is like getting a friendly handshake, but drinking coffee is like getting a warm hug.” It’s so so true.
I look forward to the warm embrace of a good cup ‘o joe every morning with my breakfast. I do like a touch of sweetness and creaminess in my coffee though (sorry to all you black coffee purists)! That’s where this Homemade Healthy Coffee Creamer comes in!
I used to use store-bought non-dairy creamer. However, one morning I went to pour some into my cup and it “glopped” into my coffee. Yes, I used the word glopped because I can’t think of a better way to describe it! I was totally freaked out.
The creamer wasn’t expired (I bought it the day before!) and it didn’t have a funky odor. But it was thick and gelatinous and….so not natural! That was the final straw! I was determined to make my own dairy-free creamer that tasted amazing but had no chemicals or weird “gloppy” properties.
If you’re a creamer user like me, you will love that this Paleo Vanilla Coffee Creamer is just slightly sweet but adds a wonderful, deep, complex, vanilla flavor to your coffee!
How do you make healthy coffee creamer?
Let’s walk through the steps in making this healthy vanilla coffee creamer!
- Warm & Whisk ingredients. Making his coconut milk coffee creamer as actually super simple! Just place the ingredients (except for vanilla beans) into a small saucepan and whisk to combine.
- Watch it carefully. Next, warm the mixture until it just begins to boil then remove the pan from the heat. Be very careful not to actually let it boil, because it will result in a big mess!
- Add the vanilla bean seeds and pods. Next, scrape the seeds and stir them into the warm paleo coffee creamer mixture. Then add the whole vanilla bean pods.
- Cover & let the flavors blend. After the vanilla beans and pods are added, cover the pot, and let it sit for 30 minutes for the vanilla bean flavor to really infuse into the healthy coffee creamer.
- Strain & store.Choose a large glass jar and place a fine mesh metal sieve over it. Strain the vanilla coffee creamer into the jar and discard the vanilla bean pods.
How do you remove the seeds from a vanilla bean pod?
To remove the seeds from a vanilla bean, follow these instructions:
- Cut the bean in half (as pictured below).
- Carefully slice each piece of the vanilla bean lengthwise with a very sharp knife. Make shallow cuts that do not go all the way through the pod.
- Use a small spoon and scrape out the seeds on the inside of the bean.
- Stir the spoon with the vanilla seeds into the coffee creamer mixture and repeat with the remaining pod pieces!
What if I use vanilla extract instead of vanilla beans?
If you use vanilla extract instead of vanilla beans, I still recommend gently warming the ingredients on the stovetop and whisking them until the mixture is smooth.
However, if you use vanilla extract you do NOT need to use a strainer or let the mixture sit on the stovetop for 30 minutes to infuse! Simply whisk it in!
Can you use coconut milk as coffee creamer?
Absolutely! We use coconut milk or coconut cream in this recipe and it turns out amazingly creamy and ultra delicious! Coconut milk is my favorite base for coffee creamer!
How do you store healthy coffee creamer?
- In the refrigerator. If you plan on using it within 1 week, store in an airtight glass container in the refrigerator.
- In the freezer. I often freeze this healthy coffee creamer so it lasts even longer. To do this, I recommend pouring the coffee creamer into an ice cube tray and freezing it into cubes. Then you can simply remove one or two cubes at a time to use in your morning coffee! I do recommend warming the frozen vanilla coffee creamer in the microwave in your coffee mug before adding the coffee so that it doesn’t cool it off too much!
Is coffee creamer bad for you?
If you’re curious about the benefits of making your own coffee creamer, check out this article from Prevention Magazine, where this very recipe was featured, “5 Worst Things in your Coffee Creamer – And What You Should Use Instead.”
While some store bought varieties are not good (at all), this homemade paleo coffee creamer IS totally healthy! It’s dairy-free, refined-sugar free, vegan and paleo! It adds the perfect flavor and creaminess to your coffee without sacrificing health or taste! PLUS it is only 4 ingredients and is crazy easy!
Paleo Vanilla Coffee Creamer: Ingredients & Substitutions
As always, I recommend making this recipe exactly as written! But here are a few substitutions that are possible!
- Coconut milk: For an even creamier result, use full-fat coconut cream. I do not recommend replacing the coconut milk with any other non-dairy milks, because it has the highest fat content and is an important component of this recipe!
- Almond milk. The almond milk is added to this recipe to ensure that it doesn’t solidify when stored and to keep it nice and smooth. In this case, any other nondairy milk can be used in place of almond milk.
- Coconut sugar: Maple syrup or honey may be used in place of some {or all} of the coconut sugar.
- Vanilla beans: I have a thing for vanilla beans. When I want to make something that isn’t chocolate (gasp) I still want it to have a rich flavor. I think vanilla beans impart a depth of flavor that can’t be achieved with regular vanilla extract. I make vanilla bean cheesecake, vanilla bean ice cream, and now…vanilla bean coconut milk coffee creamer.
- Readers have reported using 1 tsp pure vanilla extract with great results! However I highly recommend the beans! 😉
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Homemade Healthy Coffee Creamer Recipe (Paleo & Vegan)
Homemade Healthy Coffee Creamer Recipe (Paleo & Vegan)! A 4 ingredient, easy recipe that's SO MUCh healthier than store-bought creamers! Dairy-free, refined-sugar free, paleo, and vegan!
Ingredients
- 1 (15 oz) can coconut milk
- 2 TBS Almond Milk (unsweetened, vanilla)
- 3 TBS coconut sugar
- pinch of salt
- ½ vanilla bean
Instructions
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Shake up a can of coconut milk then pour it into a small saucepan.
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Add almond milk and stir to combine.
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Add 3 TBS coconut sugar & a pinch of salt, whisk to combine.
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Cook over medium-low heat until the mixture just starts bubbling and sugar is dissolved (don’t let it boil or you’ll have a coconutty mess all over your stove)!
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Cut the vanilla bean in half lengthwise and scrape out the seeds. Add seeds to the milk mixture and stir.
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Put the whole vanilla bean into the pot and cover with a lid.
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Let the mixture sit for at least 30 minutes, or until cooled to room temperature.
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Using a fine mesh strainer, strain your creamer as you pour it into a glass jar. Discard beans.
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Store in a glass jar with a lid in the refrigerator! Give it a shake before adding it to your favorite coffee!
Recipe Video
Recipe Notes
*If you don't plan on using the entire batch of healthy coffee creamer within one week of making it, you can freeze it to use later! Simply pour the coffee creamer into an ice cube tray and freeze. Then remove cubes and store in an airtight container/ziploc bag in the freezer. To use, place a cube of creamer in your coffee mug and warm in the microwave. Then stir in your favorite brewed coffee and enjoy!
This post was originally published on June 30, 2016. It has been updated with new photos and a video!
I’d love to hear from you! How do you like your coffee?
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Edith
May 12, 2019 at 2:21 pmThanks for sharing this recipe. I just made this last night. I used the coconut cream in the can. I didn’t have any coconut sugar so I used Stevie and erythritol blend and used vanilla extract. It was so good. I have been ordering nutpod and it’s only made with 4 ingredients and it maybe healthy this recipe tastes so much better. I think I might just make it instead. Super easy to make. I will have to check out your other recipes. 😀
Sky Allison
March 19, 2019 at 9:59 amI just made some creamer using unsweetened vanilla almond milk, stevia and Nectresse (monk fruit) because the after taste of Stevia is not that great and pure vanilla extract. It turned out pretty good but not as creamy as I like…then I found your recipe!
My question is can I just heat and add some coconut milk to it to make it creamier? I actually reused a plastic container from store bought creamer to store it but will I need to put in jar if I add the coconut milk? Sorry, guess I had two questions! 😉
Michelle L Torres
March 16, 2019 at 4:25 pmI can not wait to make this creamer! If using pure vanilla extract instead of the vanilla beans, would the mesh strainer be necessary to use? Thanks for sharing a much healthier way to enjoy coffee.
Laura
March 17, 2019 at 7:30 amIf you use vanilla extract you do not need to strain the mixture!
Michelle L Torres
March 19, 2019 at 9:50 amDidn’t think so, thank you!
Tori
March 12, 2019 at 10:45 amThank you so much for sharing this recipe, so delicious! Just out of curiosity, do you know how long this lasts in the fridge?
Trish
February 24, 2019 at 8:00 amIs there a reason the ingredients have to be heated on the stove? That they can’t just be mixed (if using extract)? Sorry for the silly question 🤪
Laura
February 25, 2019 at 7:17 amOften times the coconut milk needs to be warmed to be able to be incorporated with other ingredients…however if yours is 100% a liquid then by all means you can just stir it together! The heating is mostly to combine the ingredients and infuse the vanilla bean flavor into the creamer!
Sam
February 4, 2019 at 11:54 amHi! How long does this last for in the fridge?
Tami Mouradian
February 2, 2019 at 8:20 pmwhere do I buy vanilla beans?
Laura
February 3, 2019 at 7:47 amI purchase them from Costco during the holidays. However you can find them online!
James
September 5, 2018 at 2:42 pmThe recipe looks absolutely gorgeous, thanks. I though that a Paleo diet encouraged sugar free? Am I wrong?
Laura
September 6, 2018 at 7:18 amHey James! The paleo diet doesn’t include any refined sugars. Natural sugars like honey, maple syrup, coconut sugar, etc. are approved!
James Grayston
September 5, 2018 at 2:37 pmThe photo looks beautiful and the recipe seems gorgeous as well. Thanks for taking the time to put it together.
Laura
September 6, 2018 at 7:18 amThank you!
Michele
June 22, 2018 at 8:41 amIs the heating process only to dissolve the sugar and bring out the vanilla bean? Or does it somehow alter the coconut cream to make the texture better? I’m planning to make it with only coconut cream and a couple drops of vanilla extract, and I’m wondering if skipping the heating step will make it keep separating when I refrigerate?
Clover
June 20, 2018 at 2:52 amHomemade paleo coffee creamer is so great! Thank you very much for sharing this information with us. I accidentally ran into this blog and tried it. Just two words: Thank you! 😀 Very tasty, absolutely delicious. I like to drink after lunch especially. Have you been able to make from the first time?
Kimberly Blaine
May 20, 2018 at 1:26 pmI used it as base for the ingredients I had on hand. My daily coffee doesn’t have anything added, but on occasion, I enjoy a little flavor and not a lot of sweetness. I used 1 can evaporated coconut milk (omitted sugar and salt since these were already added to the evaporated milk) and the vanilla bean. It’s a much milder flavor than what the store bought creamers are but just enough for me and only 2 ingredients!!!! 😀. I enjoyed it in my hot coffee today and I look forward to adding it to my cold brew later this week!!!! Thanks for suggestion!
Laura
May 20, 2018 at 3:45 pmThank you so much for stopping by and letting me know you enjoyed this recipe! Sounds like you made some helpful, quick and easy substitutions that everyone in this community can benefit from, so thank you for sharing!!!
emma
April 27, 2018 at 9:06 pmYumm! Delicious easy recipe with only 4 ingredient..HOW cool – I love coffee so much yet I am on diet … LOL …So Finding over there something called “Healthy Coffee Creamer” as I can’t skip it ..It’s okey If it sugarless…But I want a few cup daily …. It Looks so Delicious..I must give it a try ! .. Thank you so much Laura 🙂
Jaime D
April 27, 2018 at 10:05 amOut of curiosity, what is the serving size (1 tsp? 1 Tbsp?) I need to count calories, and due to that it’s really hard to make good recipe choices when serving size (or even approximate one) is listed.
Jaime D
April 27, 2018 at 10:05 amSorry, “not listed”**
Mike Holmes
April 3, 2018 at 7:36 amWhat can you use as a substitute for coconut milk? i’m allergic. Thanks!
Marciel
March 14, 2018 at 10:02 amHi Laura
could I grind the beans instead of scooping them out? (haha trying to be efficient)!! Thanks in advance for your help and great recipe!!
Laura
March 14, 2018 at 11:40 amHey Marciel! I’m all about being efficient, however the inside of the vanilla bean is the only part I recommend eating! So I would not blend the entire bean (pod and all) into this creamer as I think it would impart an off-putting taste and texture!
Nikki
December 11, 2017 at 12:50 pmHi there! I am a flight attendant and have been looking to make and take a non dairy coffee creamer! I love this one. Is it ok if I post about it on my blog and give you credit of course??
Angela Maciel
November 2, 2017 at 8:56 amNow that’s some delicious stuff… Seems like frothed milk 🙂
AlexIs
October 5, 2017 at 10:12 amHi there, I just made this creamer and just wanted to know if the cream of the milk hardening at the top when cold changes anything? I know it says shake before pouring but the cream doesn’t break up right out of the fridge.
Deanna
October 2, 2017 at 7:29 amTHANK YOU, THANK YOU, THANK YOU!!! I can’t wait to try this. I too was a flavored creamer girl, but have been trying to find another way for years.
Lori
September 23, 2017 at 11:19 amI usually use So Delicious coconut based vanilla creamer. Just made this with tj lite coconut milk, raw honey, and vanilla extract (what I had on hand). Tasted in the pan – slightly coconutty after taste and strong honey flavor but still good (and I am not a fan of coconut). Put some in my coffee right away. As mentioned, I did have to add more than normal to get the creamyness I wanted, but for those of you who aren’t coconut-flavor fans, I did not wind up with coconut-flavored creamer. So far I’m quite pleased with this. I put some in jar in fridge, some into freezer. Let’s see how it goes from here!
Nancy
January 25, 2019 at 10:28 amI am planning on making one batch with maple syrup for coffee, and another with honey for tea…
Kelsi
August 8, 2017 at 8:47 amHello- Probably a silly question, but I am just starting to actually use my kitchen and watch what I put into, and on my body. I’d like to try this coffee creamer, but am wondering if the Silk Coconut milk (unsweetened) would work in place of canned coconut milk? I have no idea what the difference is and am having trouble finding the answer on google!
Laura
August 9, 2017 at 7:52 amHey Kelsi! There are no silly questions!! 😉 I have found the canned coconut milk to be creamier than the varieties in the cartons. It should still taste delicious but it might be a touch less creamy!
Allison
August 5, 2017 at 2:13 amWould I still use 3tbsp if I’m using maple syrup or honey instead of coconut sugar or is there a different ratio? I’m definitely going to be trying this soon!
Laura
August 5, 2017 at 7:01 amI would still use 3 TBS! 🙂