Ingredients
Equipment
Method
- Pour the coconut milk, hazelnut syrup and vanilla extract into your blender. Note: Canned coconut milk can naturally separates in the can, this is normal and it will blend up fine so don't worry about it.
- Blend on high for 15–30 seconds until fully combined and creamy.
- Pour into a glass jar or airtight container and refrigerate.
- Shake before each use and enjoy in coffee, iced coffee, cold brew, or tea.
Video
Notes
- Full-fat coconut milk gives the creamiest texture.
- Sugar-free hazelnut syrup keeps this lower sugar but regular syrup works too.
- Blending the coconut milk first helps create a smoother finished creamer.
- This recipe works beautifully in both hot and iced coffee.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 1 week.
- Shake before each use for the best creamy texture.
- Do not freeze.
Related Recipes
- Check out all our Coffee Creamer Recipes!
- Try more Easy Dairy-Free Recipes here!
Nutrition information is automatically calculated, so should only be used as an approximation.