Coconut Milk Irish Cream Recipe

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Coconut Milk Irish Cream Recipe
Wellness Mama » Blog » Recipes » Drink Recipes » Coconut Milk Irish Cream Recipe

Irish cream always makes me think of the holidays. Be it Christmas or St. Patrick’s day, I want to pour a glass over ice and sip its creamy goodness while I bake and make merry. The only thing that can make Irish cream more enjoyable is making it yourself with coconut milk.

As the name suggests one of the main ingredients in Irish cream is cream. While raw milk can have a place in a healthy lifestyle, especially when used to make yogurt or butter, coconut milk is another great choice and also makes this treat dairy free.

There are many recipes out there for making your own Irish cream, but they include ingredients like sweetened condensed milk and chocolate syrup which makes the result a less than desirable drink full of pasteurized ingredients and loaded with white sugar. If you are going to make it yourself, why not make it with healthy ingredients?

Irish Cream Makeover

Traditional recipes use sweetened condensed milk to both sweeten and thicken the drink. This liqueur recipe replaces both the sweetened condensed milk and the chocolate syrup common in other recipes with a homemade, chocolate condensed coconut milk sweetened with honey. It was so tasty that I almost stopped right there and drank that instead!

If you have never tried Irish cream, you are in for a treat. I like to sip it “on the rocks” (when I’m not pregnant, of course) but you can also thin it down with coconut milk if you prefer a milder taste. If you are a coffee drinker, it also makes a wonderfully tasty creamer. Just remember not to take your coffee with you on the road if you choose to use it as a creamer!

If you prefer, heavy cream (preferably raw), can be used in place of the coconut milk. However, the mild taste of coconut adds a wonderful depth to the flavor.

Coconut Milk Irish Cream Recipe

Coconut Milk Irish Cream Recipe

Delicious dairy-free Irish cream recipe made with coconut milk, honey, and cocoa powder is a wonderful holiday treat!
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Calories 321kcal
Author Katie Wells


5 cups



  • In a small sauce pan, bring 1 can coconut milk to a boil. Watch closely as it can boil over quickly.
  • Add honey and cocoa powder and reduce to a simmer.
  • Simmer, uncovered for about 30 mins or until liquid is reduced by about half.
  • Remove from heat and allow to cool.
  • Combine cooled condensed coconut milk and all remaining ingredients in a blender and blend until smooth. You can also use an immersion blender.
  • Store in a tightly sealed container in the refrigerator for up to 1 month.
  • It may separate slightly so gently stir or shake to reincorporate before serving.


Nutrition Facts
Coconut Milk Irish Cream Recipe
Amount Per Serving (1 /2 cup)
Calories 321 Calories from Fat 181
% Daily Value*
Fat 20.1g31%
Saturated Fat 16.8g105%
Cholesterol 65mg22%
Sodium 37mg2%
Carbohydrates 14.1g5%
Fiber 1.9g8%
Sugar 12.1g13%
Protein 4.1g8%
* Percent Daily Values are based on a 2000 calorie diet.


Excellent for sipping “on the rocks” or diluted with coconut milk or as coffee creamer. 

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What is your favorite drink to sip while you are working in the kitchen? Share below!

Katie Wells Avatar

About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Co-founder of Wellnesse, has a background in research, journalism, and nutrition. As a mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.


44 responses to “Coconut Milk Irish Cream Recipe”

  1. Lori Sisto Avatar
    Lori Sisto

    Hi could I skip the eggs for the Irish cream recipe ? And would it last longer in fridge if I do so?

  2. Snow Avatar

    I love home-made recipes and appreciate everyone who tries to prepare food as opposed to reheat or dump out a can. However, I do have to comment that honey should never be boiled, simmered or cooked as it becomes toxic. All of its nutrients are also destroyed in the process as well. In this case a different sweetener could be substituted.

  3. Sabrina Avatar

    5 stars
    Please don’t shoot me, as I have not tried, but I know this from my smoothies. Maybe we can replace eggs with avocado or 1 banana. Poor avocado will lose its umpf in a month…but I was thinking, if some raw eggs could last 1 month, why not banana, or avocado? Especially avocados make my smoothies like silk.
    I have no problem with raw eggs as long as it’s only egg yolks. And I’d cook them a little, like in that vanilla cream, LOL. I like Irish cream but I hate eggnog. So, I’ll try this recipe, and I’ll let you know the result.

  4. Jocelyne Avatar

    5 stars
    I just made this and I really messed it up! But it ended up ok. I did so by subbing dark rum for the whisky, and skipping the almond extract (it’s what I had/did not have on hand). All was not lost– I was able doctor it up using Silk soy coffee cream, Belsoy cooking cream, some dairy-free coffee whitener, and some chocolate syrup. Basically anything to take the very dark rummy edge off, sweeten it up a bit and make it creamier. Now it’s creamy and rummy, but with less of the “bite” of cheap dark rum. I also skipped the eggs.

    I will post a new review when I actually do this with the right ingredients next time! Thanks for the recipe :).

  5. Cosette Avatar

    Do you have a recipe for making your own dairy free yogurt with almonds or coconut milk?

  6. Megan Avatar

    I’ve never used canned coconut milk, is it different than the half gallons in the refrigerated section? Can I use the refrig stuff the same or would it be better to use canned?

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