Bulletproof Coffee: Using Coconut Oil as Your Coffee Creamer

vegan bulletproof coffee

This vegan bulletproof coffee uses coconut oil to lighten it!

My husband is kind of a coffee nerd. We have a ton of different coffee brewing methods in our house: cold brew, Chemex, French press, and a couple that I can’t even name and have no idea how to use. The point is, the man loves his coffee and loves trying new ways to make an even better cup. I love this about him, because I also dig a good cup of coffee, and I get to enjoy the fruits of all of this experimenting.

Bulletproof Coffee

I’d never heard of bulletproof coffee before this weekend when Dave discovered it in his coffee-making research. Apparently, putting unsalted butter into coffee is a thing that people do. Since I’m vegan and Dave and dairy don’t really get along, butter wasn’t really an option, though. He kept digging and found this post on making a vegan version using all coconut oil instead!

That’s when I got a text from him asking me to pick up coconut oil next time I was at the store.

He was after a vegan coffee-lightening option that was less processed than the soy creamer he’s been using for years, so he whipped up a mug and tried it out! The recipe Dave used called for 1 tablespoon of coconut oil, but if you like your coffee on the lighter side, I’d up it to 2 or maybe even 3. Start with 1, and add more until it’s the color that you’re after.

I will say this: if you do not like the taste of coconut, this recipe is not for you. Dave isn’t a coconut fan, and he ended up giving me his mug of coffee. I love coconut, so this was right up my alley! The resulting coffee retains its bitterness more than with creamer or soy milk. It has a nice coconut taste and rich texture that you don’t get with soy milk or even the vegan creamers I’ve tried. Since you make this in the blender, you end up with a frothy coconut-coffee cream on top, like a super decadent latte or cafe breve.

The original recipe calls for stevia, but I don’t like stevia. It tastes like aspartame to me! I don’t usually put sugar in my coffee, and Dave’s sweetener of choice for coffee is brown sugar. Since he’d fixed this mug for himself, it had a little brown sugar in it, and I think it went really well with the coconut!

Vegan Bulletproof Coffee Recipe


  • 1 cup hot coffee
  • 1-3 tablespoons coconut oil
  • brown sugar, to taste (optional)


  1. Combine the coffee and coconut oil in your blender or food processor. Give it a quick whizz to combine. You can also stir the ingredients together in your mug, but I like the blender method a lot better.
  2. Add sugar, if you’re using it, and drink up!
8 comments on “Bulletproof Coffee: Using Coconut Oil as Your Coffee Creamer
  1. Your blog says, ‘Since you put this in a blender,” then your instructions say combine all ingredients in a mug and stir well…????

  2. Pingback: 10 Surprising Coffee Facts | Care2 Healthy Living

  3. Hmm, this is very interesting. I knew people loved their butter but had never heard of them putting it in their coffee! Coconut oil sounds much better and more interesting than butter. Just may have to break my no coffee spell to try this out.

  4. Wow! This sounds awesome, and perfect to try next time I run out of cream. Then if I like it I could bring coconut butter to the office since I can’t keep cream here. I bet it would make nasty coffee better too!

    • Ooh and you can keep coconut oil at room temperature, right? So you wouldn’t have to keep it in the fridge! The only snag I could see is the blending, but I have wondered if it would melt in hot coffee if you stirred it a bit and just gave it a few minutes. Let me know if you try it!

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