Easy Dairy Free Coffee Creamer


I am in a very serious, somewhat codependent relatonship… with coffee! All joking aside, I started craving the smell and taste of coffee (which I previously did not enjoy) in the third trimester of my last pregnancy. Then once baby girl was born and I was trying to keep up with a toddler while caring for an infant, I started really looking forward to my morning coffee and different ways to spice it up! I hesitate to even call this a recipe because it’s seriously SO simple! However, it took me months of measuring and adding each of these ingredients separately to my morning coffee every day before I had the inspiration to premix a large batch so I figure maybe some other mombies out there (mom+zombie, so clever and so accurate) might need this hack in their lives as well. Black coffee makes my stomach ache and I have never been a big fan of milk and cream so after trying three or four different plant based milks I have concluded that canned coconut milk is my very favorite, but feel free to sub any milk (or any sweetener really) that you love.


  • 2 cans of full fat coconut milk
  • 1/4-1/2 cup of maple syrup, about 1/3 cup is the perfect sweetness for us
  • 1 tbsp vanilla extract

How to make:

  • Pour all ingredients into a food processor or blender and blend. See, told you it was super simple! You could also put into a large glass jar or Pyrex measuring cup and mix with an immersion blender.
  • Store in the fridge for a quick and easy addition to your morning brew!

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