If you want a rich and creamy coffee creamer without added sugar, this recipe is a great one to keep in your fridge. It has a smooth coconut flavor, a light almond taste, and just the right touch of vanilla. It mixes well into hot coffee and takes only a few minutes to make.
Servings: 16 servings (2 tablespoons each)
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Why I Love This Recipe
I started making this creamer because I wanted something simple that tasted fresh without all the extra sugar and long ingredient lists from the store. After trying different versions, this became my favorite. It is creamy, easy to make, and keeps well in the refrigerator. Every morning, it makes my coffee feel a little more special without adding extra sugar.
What I love most:
- It takes only about 10 minutes.
- You control every ingredient.
- It has a rich, creamy texture.
- It tastes great in hot or iced coffee.
- It stores well for busy mornings.
Why This Recipe Works (Quick Science)
The canned coconut milk contains natural fat, which gives the creamer a rich texture. Unsweetened almond milk makes it lighter without making it watery. The sweetener dissolves best when gently heated, helping every sip taste smooth. Vanilla and almond extract add flavor without needing sugar.
What You’ll Need
- 1 can (13.5 ounces) full-fat unsweetened coconut milk
- 1 cup unsweetened almond milk
- 2 tablespoons powdered erythritol or powdered monk fruit sweetener
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- ⅛ teaspoon fine sea salt
Tools
- Medium saucepan
- Silicone whisk
- Measuring cups
- Measuring spoons
- Fine mesh strainer (optional)
- Glass bottle or jar with lid
Substitutions and Variations
- Replace almond milk with unsweetened cashew milk.
- Use liquid monk fruit instead of powdered sweetener. Adjust to taste.
- Skip the almond extract if you prefer only vanilla.
- Add ½ teaspoon ground cinnamon for a warm flavor.
- Add a pinch of nutmeg for a holiday version.
Make Ahead Tips
- Make it up to one week ahead.
- Shake well before every use.
- Store in a sealed glass container.
Recipe
Step 1: Warm the Milk
Pour 1 can (13.5 ounces) full-fat unsweetened coconut milk and 1 cup unsweetened almond milk into a medium saucepan. Heat over medium-low heat until warm. Do not let it boil.
Step 2: Add the Sweetener
Whisk in 2 tablespoons powdered erythritol or powdered monk fruit sweetener until completely dissolved. Keep whisking for about 2 minutes.
Step 3: Add the Flavor
Remove the saucepan from the heat. Stir in 1 teaspoon vanilla extract, ¼ teaspoon almond extract, and ⅛ teaspoon fine sea salt until fully blended.
Step 4: Cool and Store
Let the creamer cool for about 10 minutes. If needed, pour it through a fine mesh strainer. Transfer the cooled creamer into a clean glass bottle with a lid. Refrigerate until chilled.
Pro Tips
- Warm the milk gently instead of boiling it.
- Powdered sweetener mixes more smoothly than granulated.
- Shake the bottle before each use.
- Taste before storing and add a little more sweetener if needed.
- Use full-fat coconut milk for the creamiest texture.
Common Mistakes
- Boiling the mixture instead of gently heating it.
- Using refrigerated coconut beverage instead of canned coconut milk.
- Not whisking long enough for the sweetener to dissolve.
- Forgetting to shake the bottle before serving.
What to Serve With
- Hot coffee
- Iced coffee
- Cold brew
- Espresso
- Chai tea
- Hot cocoa
- Matcha latte
Leftovers and Storage
Store in a sealed glass container in the refrigerator for up to 7 days.
Shake well before every use because natural separation is normal.
Do not leave at room temperature for more than 2 hours.
Macros Information
Per serving (2 tablespoons, approximate):
- Calories: 45
- Fat: 4.5g
- Carbohydrates: 1g
- Fiber: 0g
- Sugar: 0g
- Protein: 0.5g
FAQ
Q: How long does this creamer last?
A: It stays fresh for about 7 days in the refrigerator.
Q: Can I freeze it?
A: Yes. Freeze it in small portions and thaw overnight in the refrigerator.
Q: Why does it separate?
A: Coconut milk naturally separates. Just shake the bottle before using.
Q: Can I use another sweetener?
A: Yes. Monk fruit, allulose, or another sugar-free sweetener works well. Adjust the amount to your taste.
Q: Can I make it dairy-free?
A: Yes. This recipe is already dairy-free when made with the listed ingredients.
Final Thoughts
This sugar-free coconut almond creamer is simple, creamy, and easy to make at home. It gives your coffee great flavor while keeping the ingredient list short and easy to understand. Once you try making your own, you may never want to buy bottled creamer again. Enjoy it in your favorite coffee, and don’t forget to share your experience and any tips you discover along the way.
