Coconut creamer

Name: Coconut creamer
Prep time: 5 min
Total time: 5 min
Yield: 11 servings. 2.0 L
Cuisine: international
Ingredients: 570.0 ml Unsweetened Coconut Milk; 1.5 tbsp Vanilla extract; 60.0 ml Agave nectar

Creamy, dairy-free coffee creamer made with unsweetened coconut milk, vanilla, and agave.

5 minEasyDrinkVeganGluten-Free

This coconut creamer is a plant-based alternative to traditional cream creamer — blended in 20 seconds and shelf-stable for two weeks in the refrigerator. The base is full-fat canned coconut milk, rounded out with vanilla extract and agave syrup.

Canned coconut milk separates immediately upon opening into solid fat and watery liquid. The Vitamix homogenizes both components through high shear force in 15–20 seconds into a stable, uniform emulsion — the result is a silky creamer that holds together far longer than hand-stirred coconut milk.

Instructions

1
Add all ingredients to the Vitamix container in the order listed and secure the lid.
2
Start the blender at the lowest speed, then ramp quickly to the highest. Blend for 15 to 20 seconds until the mixture is even and smooth.
3
Add about 2 tablespoons of coconut creamer to your coffee, tea, or any other drink.

Chef's Note

Store the creamer in a sealed container in the refrigerator; it keeps for up to two weeks. Shake or briefly re-blend before each use. Both full-fat and light coconut milk work in this recipe.

Why the Vitamix: coconut fat is solid at room temperature and separates again immediately in the can — hand-stirring is not enough for a permanently homogeneous emulsion. The high shear force of the Vitamix breaks the fat into the finest particles and binds them evenly with the aqueous phase, keeping the creamer creamy and stable. For this recipe, use the standard container with blade assembly (not the Aer Disc), since true emulsification is required here, not just aeration.

Technique: ramp the speed from low to maximum and blend for only 15–20 seconds — blending too long warms the coconut milk and can destabilize the emulsion. Add all ingredients in the order listed (liquids first) so the blade can start freely.

Nutrition per 100 ml

Energy	209 kcal876 kJ
Fat	18.5 g
of which saturated fat	6.0 g
Carbohydrates	10.0 g
of which sugars	2.8 g
Protein	1.8 g
Salt	0.01 g

Values per EU FIC Regulation (1169/2011). Values are averages and may vary depending on ingredients and preparation.

Frequently Asked Questions

Which coconut milk works best?

Full-fat canned coconut milk makes the creamiest creamer, since the higher fat content forms a more stable emulsion. Light coconut milk also works and makes a thinner creamer. One thing to keep in mind: shake the can well before opening so the fat and water are already pre-mixed before they go into the container.

How long does the coconut creamer keep?

Stored in the refrigerator in a clean, airtight jar or bottle, the creamer keeps for up to two weeks. Since coconut fat can firm up again at refrigerator temperature, shake the creamer briefly before each use or re-blend it for 5 to 10 seconds.

Can I freeze the creamer?

Yes, you can freeze the creamer in ice cube trays and thaw individual portions as needed. The emulsion may break slightly when thawing — just re-blend it briefly and it becomes creamy again.

Can I use other sweeteners?

Yes. Honey, maple syrup, or coconut sugar (dissolved in a little warm water) work as alternatives to agave syrup. For an unsweetened version, simply leave out the sweetener — the creamer stays flavorful thanks to the coconut milk and vanilla.

Can I also froth the coconut creamer?

For milk foam from coconut creamer, use the Vitamix Aer Disc container — it aerates the liquid without puréeing it again. The result is a lighter, airier foam. For hot coffee a milk frother also works well; cold foam comes out best with the Aer Disc.