Coconut Caramel Coffee Creamer

a small mason jar with a tan liquid with two mint coffee cups in the background


  • 1 can Coconut milk (Refrigerated for at least 3 hours)
  • 3 TBS Coconut Sugar
  • 1/4 tsp Flur de Sel salt (Can sub with Sea Salt)


  1. Open the can of Coconut milk and sperate the coconut cream from the coconut water.  Keep both.
  2.  In a sauce pan, whisk together the coconut cream and the coconut sugar. Turn  the burner to med-high heat.
  3. Whisking often, let the mixture come to a boil, and cook for 10-15 minutes until the sugar has caramelized (it will get darker, thicker, and smell stronger).
  4. Remove from heat,  add in the coconut water and salt, and whisk until combined.
  5. Allow to cool before use. 2-3 spoonful's is perfect for a cup of coffee or tea. This creamer will keep in the fridge for up to a week.


Make sure your coconut milk does not contain any guar gum or other emulsifier as it will not allow the coconut cream and water to separate properly.