Pumpkin Spiced Coconut Creamer

person-woman-coffee-cupPumpkin Spiced Coconut Creamer

It’s like sipping a warm pumpkin pie in the islands.


1 cup half and half

3 cups coconut milk

1/2 cup sweetened condensed milk (optional)

1 tablespoon vanilla extract (may substitute coconut extract)

1/4 cup agave nectar

1 15 ounce can pumpkin purée

2 tablespoons pumpkin spice (or make your own see recipe below)

1 teaspoon salt


  1. To a blender add all ingredients in the order listed.
  2. Blend on low, then gradually increase to high speed. Reduce speed to low, then turn off blender.
  3. Taste and adjust liquid, spices, and sweetness to your taste. The more liquid you add, the thinner the consistency.
  4. Pour in a glass milk bottle or other air tight beverage container. Keep refrigerated for up to one week.
  5. Add desired amount to your favorite coffee or even hot chocolate, and enjoy!

Makes 6-8 servings

Pumpkin Spice*

1 tbsp ground cinnamon

1 tbsp ground cloves

1 tbsp ground ginger

1 tbsp ground nutmeg

*multiply recipe to make more for later use


  1. Mix all spices together with a spoon and pour into an airtight container.

Story: I have loved Starbucks’ pumpkin spice syrup for years, but I recently read an article that raised some concerns about the syrup ingredients. So, I decided to make a version of their syrup myself. As I was considering ingredients I recalled how well coconut pairs with pumpkin and I pay homage to my Jamaican heritage with the creamy addition of coconut milk in this recipe. While rich and smooth, this is a healthier, all natural, creative twist on a classic. Let us know how you like this seasonal creamer in the comments below.





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