Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
an overhead shot of mocha coconut oil coffee creamer in a small glass jar. There is a cup of coffee and spoon nearby

Mocha Coconut Oil Coffee Creamer


  • Author: Jennifer
  • Prep Time: 5
  • Total Time: 5 minutes
  • Yield: 12 1x

Description

A creamy gluten-free and dairy-free mocha coconut oil coffee creamer – just four simple ingredients.


Ingredients

Scale
  • 3/4 cup coconut oil – softened
  • 1/2 cup maple syrup
  • 1 Tbsp. cacao powder
  • 1 tsp. pure vanilla extract

Instructions

  1. Add all ingredients to a small mixing bowl.
  2. Using a spoon, stir to combine. Note – there may be small chunks of coconut oil and that is okay.
  3. Transfer to an air-tight jar and store at room temperature.
  4. Add from 1 tsp. to 1-2 Tbsp.*  to your coffee and blend to thoroughly combine.

Notes

  • See notes in the FAQ section of the post regarding how much coconut oil creamer to use.
  • If you cannot find cacao powder, unsweetened cocoa powder will work as a substitute.
  • Swap honey for maple syrup, or use stevia drops, if preferred.
  • Nutrition information is an estimate and is provided for informational purposes only. If you have specific dietary needs or concerns – please consult with a dietary or nutrition professional. 
  • Category: condiment
  • Cuisine: American

Keywords: dairy-free coffee creamer, coconut oil, gluten-free