Coconut Cream Coffee

June 10, 2014

This coffee drink has changed my life during Whole30. Thankfully we’re allowed to have coffee – in moderation, of course – but I still don’t love it black, so adding a little coconut cream makes this extra enjoyable for me. I love having a warm and comforting beverage in the morning, and this always hits the spot.

To make coconut cream, simply put an unopened can of full fat coconut milk in the fridge overnight. In the morning, flip the can over, open it and pour the liquid into a separate container (I save mine for later use). Remove the thick cream, stir, and place it in a container. Refrigerate for up to 5 days. I use coconut cream in so many things…coffee of course, but also on top of fruit, and to make sauces creamy. I’ll continue using it after Whole30 for sure!


Coconut Cream Coffee     { makes 1-2 servings }

1 cup freshly brewed coffee
1 Tbsp coconut cream
1/4 cup whole fat coconut milk
Sprinkle of cinnamon

Place all items in a blender on high speed for 30-45 seconds. Pour into your favorite mug and enjoy!



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  • Reply Joel June 11, 2014 at 2:30 am

    I am definitely going to try this. Since I’ve had to give up dairy, I’ve used almond milk in coffee, or soy milk if almond isn’t available (Starbucks). They are better than nothing, but I do miss the richness of real cream. What brand of canned coconut milk should I get?

    • Reply June 12, 2014 at 5:45 am

      Oh good! Let me know what you think! I use the 365 Organic brand from Whole Foods. Trader Joe’s has something called ‘Coconut Cream’ that works too. If you don’t have either of those stores around you, I think the Thai Kitchen brand would work too.

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