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Chocolate Coconut Creamer
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5 from 6 votes

Chocolate Coconut Creamer

Here's a dairy free chocolate creamer to add to your coffee and and iced coffees.
Prep Time7 mins
Course: Breakfast
Cuisine: American
Keyword: Chocolate, chocolate creamer, coconut creamer, coffee, coffee creamer, dairy free creamer
Servings: 5 servings


Dry Ingredients:

  • Cup Sugar
  • 2 TBSP cocoa or 2 and 1/2 if you prefer less sweet
  • Pinch of Pink Himalayan salt

Liquid Ingredients:

  • 4 TBSP refrigerated canned coconut Cream Full fat coconut milk or coconut cream
  • ¼ cup coconut or almond milk from carton not canned
  • ½ tsp vanilla



  • In a small bowl mix together the dry ingredients. Add the coconut cream and coconut milk. Using a handheld mixer, beat until thick and smooth.
  • Store in a glass jar in the fridge for up to a week. It's best used within 5 days.



You will need to use coconut cream that has been in the fridge. Place it in the fridge upside down so that the thick creamy part rises to the top. That way it’s easy to scoop it off when you are ready to use it.
Add 2 tablespoons of chocolate coconut cream to a mug and then pour your hot coffee over it. Stir in and enjoy. I also use it to make frappucino's that have a light creamy chocolate flavour.