Amy Billington

Fueled by coffee and a passion for helping families living with food allergies.

Dairy Free Coffee Creamer (that doesn’t suck)

Finding a dairy free coffee creamer that doesn’t make you want to throw your entire cup of coffee out is hard work. I should know. I’ve tried them all. For some reason, the overwhelming taste of almond or coconut in my coffee makes me gag and we don’t do soy.

Remember that time I quit coffee for 21 days? So that’s not happening again but I am trying to avoid dairy, so I had to find a delicious dairy free creamer. After trying some of the popular brands and wasting many cups of intolerable coffee, I set out to make my own.


Dairy Free Coffee Creamer (that doesn't suck)

Prep Time 10 minutes
Author Amy Billington


  • 2 cans Coconut Milk full fat
  • 1/2 cup Pure Maple Syrup
  • 1 whole bean Vanilla scraped, with seeds only
  • 1 tbsp Grass Fed Gelatin
  • 1 tsp Vanilla Extract


  1. Combine all ingredients and let gelatin bloom for a minute or two. 

  2. Blend with whisk attachment using handheld blender. 
  3. Pour into 1 qt mason jar. Use within one week.


I know, it’s ridiculously simple. I also know you are asking several things: does it taste coconutty or mapley and can I skip the gelatin because that sounds gross? First and foremost remember that I cannot handle weird flavors in my coffee so no, the coconut milk isn’t overwhelming. As for maple syrup, if you are buying pure maple syrup (look, if your bottle is the statue of a woman, throw that shit out. It’s HFCS, not real maple syrup) there’s no aftertaste, it’s just a pure liquid sweetener. I can’t recommend honey here since the cold will make it solidify. If you use coconut nectar or agave, those would work. Third, grass fed gelatin is flavorless, thickens up the creamer nicely and is good for your gut so while yes, you could skip it, I highly recommend you don’t. See how thick it makes it? It sinks to the bottom of the glass.


Because I love the flavor of vanilla, I use a lot. If you don’t have vanilla beans on hand (I get mine from Costco) you could just double the vanilla extract. You will want to shake your mason jar before pouring the creamer because the beans like to settle at the bottom. This creamer, if you don’t add it to coffee, tastes like melted vanilla ice cream. No joke. You have to try it now, don’t you?

You’ll see I use this creamer in iced coffee. Iced coffee is my crack. Except crack would at least make me skinny. I have two simple methods for making iced coffee. Either use the recipe from Pioneer Woman or if you don’t want that much, use a  Coffee Sock Kit like we do. You can buy the filter only if you already have a 64 oz jar for a little cheaper. I personally love the coffee sock method….it’s simple, not messy and makes just enough for a week.

If you try out this recipe, please leave me a comment and let me know how it goes!

*AMAZON affiliate link is included in this post. I will only link products I personally use and like. Affiliate links are how I offset the cost for my website costs as well as time spent blogging and developing recipes. 


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  1. Awesome! Have recently gone dairy free & the dairy free creamers available out there are really a joke. I had decided to make a gelatin based one, too – it’s all about mouth-feel, ha. Good to see my instincts are on track! I am going to experiment with some other fats as sometimes coconut fat/milk irritates my throat. Gelatin makes sense as what is half and half? It is fat, protein and sugar (lactose). Whipping fat/oil with sugar creates a nice creamy suspension – looking forward to seeing what happens with addition of gelatin. Thanks for your recipe and further inspiration!

  2. Are you still using this!? I HATE all the non dairy creamers I’ve tried. The aftertaste ruins my coffee.

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