Coconut Cream Coffee

Recently I have had people tell me to try butter or coconut oil in my coffee.  My first reaction was, "whaaaat?" shortly followed by my second reaction of, "Do they not know??? Oh no, they must not know!"  So here I am to spread the good news!  The good news being coconut cream coffee.  

I have been dabbling a bit in Whole30 (Lord, beer me strength!) and have found that when I cannot reach for sweets I rely a bit more on coffee.  What can I say? I am a girl of many vices. I know this recipe is not completely Whole30 compliant or "whole dirty" as I like to call it, but you can take out the maple syrup if you are that serious. But because I am obviously not that serious and feel that if I am eating half of my body weight in meat everyday I deserve a damn splash of maple syrup.  So sorry I am not sorry. 

Coconut Cream Coffee

  • 8 ounces of strong black coffee
  • coconut whipped cream (recipe below)
  • sprinkle of cinnamon

Coconut Whipped Cream 

  • 1 can full-fat coconut milk (refrigerated overnight) 
  • 1 teaspoon vanilla 
  • 1 vanilla bean (optional)
  • 1 Tablespoon honey or maple syrup

Place metal mixing bowl in freezer for five minutes.  Take refrigerated coconut milk and flip can over and set on counter.  Open inverted can. Translucent liquid should have risen to the top while white solid content stays below.  Pour liquid contents into separate container (you can save for other dishes).  Remove white solid coconut milk from can and place in frozen metal mixing bowl.  Add vanilla, honey, and vanilla bean to coconut cream and mix on high speed with whisk attachment until mixture forms soft peaks.  Can be refrigerated for a few days. 


Place a Tablespoon (or two) of coconut cream in the bottom of your favorite coffee mug.  Pour coffee over cream. Sprinkle with a little cinnamon OR cocoa powder OR both! :)