Delicious Coconut Irich Cream

Dansk 🇩🇰

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Who saw that coming? That this spiritual seeking health nerd (and daughter of two bottles of Dry Martini) would bring a recipe of something that will create a solid alcohol breath to the table?

But this drink, like daily meditation, can bring a blissful smile on my face - cause it's immensely delicious and it's lactose free and a bit healthy too. In honor of St. Patrick's Day and Easter coming up, I tempt you to enjoy this dairy free pub classic - together with a few friends and a couple of ice cubes.

I normally make a child-proof version of this liqueur for myself without the whiskey, because the mild taste of coconut mixed with coffee, cocoa and honey adds a wonderful depth to the flavour and the vanilla/almond extracts is well enough alcohol for me.


*) Most canned products contain the xenoestrogen BPA, so go for a BPA free and organic coconut milk if possible or make your own milk.


  1. Bring 1 can coconut milk to a boil in a small sauce pan. Watch closely as it can boil over quickly.**
  2. Add honey and cocoa powder and reduce to a simmer.
  3. Simmer, uncovered for about 30 mins or until liquid is reduced by about half. (Makes about 1 cup).
  4. Remove from heat and allow to cool.
  5. Combine cooled, condensed coconut milk and all remaining ingredients in a blender
  6. and blend until smooth. You can also use an immersion blender.

Store, tightly lidded, in the refrigerator for up to 1 month. It may separate slightly so gently stir or shake to reincorporate before serving.  

**) Bonus Info: You may also notice that when coconut milk boils over, contrary cow milk, it's easy to clean the pot again, because coconut milk does not contain the "glue" (casein) as cow's milk does, which also makes a very good illustration of why it is so difficult for the body to digest cow milk.