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Non-Dairy Coconut Mocha Coffee Creamer Photo
Non-Dairy Coconut Mocha Coffee Creamer
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Gently soften or melt coconut oil and coconut cream until you can stir them. Add sweetener and cocoa and mix until thoroughly combined.

Pour into small lidded jars and refrigerate so it sets up properly without separating.

To use: Mix one or more spoonfuls into coffee or hot chocolate. Keeps well and is great for traveling.

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

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Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
Can you whip this recipe in the mixer and make a whipped cream or whipped topping?
# Posted By Elizabeth | 11/22/09 5:38 PM
I suppose so. It'd be different though, but go ahead and try it.
# Posted By Sarah | 11/23/09 1:00 AM
Can you use the expeller pressed coconut oil instead?
# Posted By Tammy | 2/20/10 2:30 PM
Yes...all the coconut oils can be used in the exact same way.
# Posted By Sarah | 2/20/10 8:08 PM
any suggestions on other flavors instead of cocoa?
# Posted By Jodi G | 8/22/13 11:55 AM
Jodi, perhaps vanilla by using vanilla extract? Or add peppermint oil and have mint chocolate. Yum!
# Posted By Jackie | 9/13/13 9:25 PM
Once it sets in the fridge, do you need to keep it in the fridge?
# Posted By Ret | 2/3/14 6:42 PM
do you have a recipe for cultured coconut milk that is dairy soy gluten sugarfree?
# Posted By lorie | 10/6/14 1:19 PM

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