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    You are at:Home»Dairy-Free Recipes»Alisa's Favorite Dairy-Free Recipes»Light Coconut Milk Creamer that’s Easily a Homemade Staple

    Light Coconut Milk Creamer that’s Easily a Homemade Staple

    2
    By Alisa Fleming on April 20, 2020 Alisa's Favorite Dairy-Free Recipes, Beverages, Cream and Butter Subs, Dairy-Free Recipes

    It’s hard for me to decide which dairy-free creamer recipe is my favorite. Homemade almond milk creamer is wonderfully smooth with a light nutty finish, and hemp creamer adds incredible body with a unique yet addictive flavor. But this light coconut milk creamer has so many merits that I’ve come to rely on it. It’s easy, it’s perfectly creamy, it has zero waste, and it uses everyday pantry ingredients.

    And unlike most vegan creamer recipes that are made with coconut, this one is not excessive in fat or coconut flavor. It’s smooth, seamless, and worthy of enjoying every day. It also works great in recipes!

    Light Coconut Milk Creamer Recipe - Like store-bought, but better! Dairy-free, gluten-free, soy-free, vegan, plant-based, easy, cheap, smooth, creamy, and delicious! Homemade from your pantry.

    The Light Coconut Milk Creamer Recipe that We Can’t Live Without

    After testing countless batches of sweetened condensed “milk” for Go Dairy Free: The Guide and Cookbook, I realized that these luxurious “milks” could be transformed into the perfect coffee creamer. I reduced the sweetener, added extract, and voila—a luxurious dairy-free coconut creamer. Here are some additional options to help this light coconut milk creamer work for your everyday needs.

    How to Use Full Fat Coconut Milk

    If you don’t have a can of lite coconut milk on hand, you can use full fat. Simply pour the contents of your can into your blender or a large bowl. Fill the can with water and add it to your blender or large bowl with the coconut milk. Blend or whisk until smooth. This makes a double batch, so you can increase the sweetener to 1/2 cup and the extract to 1 to 2 tablespoons, or to taste. Or you can simply use 1/2 can of coconut milk and 1/2 can of water, and use the remaining coconut milk in another recipe!

    Sweetener Options

    I use cane sugar or agave nectar for the cleanest taste. You can substitute another sweetener, like maple syrup, honey, or coconut sugar. Just keep in mind that they will influence the flavor more. I don’t recommend using a sugar-free sweetener, as they don’t tend to thicken and cook like sugar.

    Light Coconut Milk Creamer Recipe - Like store-bought, but better! Dairy-free, gluten-free, soy-free, vegan, plant-based, easy, cheap, smooth, creamy, and delicious! Homemade from your pantry.

    Special Diet Notes: Light Coconut Milk Creamer

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, tree nut-free, peanut-free, soy-free, vegan, vegetarian, and optionally paleo (with sweetener suggestions above). It’s also low-FODMAP friendly.

    Light Coconut Creamer
     
    Print
    Prep time
    5 mins
    Cook time
    5 mins
    Total time
    10 mins
     
    This easy recipe is more akin to store-bought dairy-free creamer in consistency, taste, and nutrition facts than most homemade versions, but it's still made with simple pantry ingredients.
    Author: Alisa Fleming
    Recipe type: Drinks
    Cuisine: American
    Serves: 1⅓ cups
    Ingredients
    • 1 (14-ounce) can lite coconut milk
    • ¼ cup cane sugar or agave nectar
    • Pinch salt
    • ½ to 1 tablespoon vanilla, almond, peppermint, maple, or hazelnut extract, to taste
    Instructions
    1. Put the coconut milk, sweetener, and salt in a small saucepan and whisk to combine.
    2. Place the saucepan over medium heat, and bring the liquid to a gentle boil. Reduce the heat to low and simmer, whisking occasionally, for 5 to 10 minutes. It should thicken just a bit to a rich milk beverage consistency.
    3. Remove the pan from the heat and whisk in the extract. Let cool completely.
    4. Store in an airtight container in the refrigerator for up to 1 week. It will thicken as it chills.
    Notes
    This recipe is from my flagship book, Go Dairy Free: The Guide and Cookbook. It contains dozens of dairy alternative recipes and quick ideas, and is available to order in print and instantly via ebook.
    Nutrition Information
    Serving size: 1 tablespoon Calories: 19.7 Fat: 1.2g Carbohydrates: 2.1g Sugar: 2.0 Fiber: 0g Protein: 0g
    3.5.3229

    For More of My Recipes, Get Go Dairy Free!

    Go Dairy Free - The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein-Free Living

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    2 Comments

    1. JanP on March 19, 2022 6:12 am

      I don’t know why there are no comments here, but I appreciate this recipe. I am going to try it. It is simple and fast. I am trying to lower carbs and dairy products for health reasons, but I need my coffee to be creamy. I haven’t mastered a taste for black coffee!
      I don’t sweeten my coffee so I will use this unsweetened with a bit of vanilla.
      Thank you for this great idea!

      Reply
    2. Donnita on December 28, 2012 10:53 am

      I use leftover veggie/fruit/non-dairy milk smoothies that I have stored in the fridge to pour over my cereal and hot grains. It is amazing!

      Reply

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