Salted Coconut Blondie

A rich, bakery-inspired coffee creamer with buttery brown sugar blondie flavor, toasted coconut, warm vanilla, and a touch of sea salt. Like the corner piece of a coconut blondie somehow melted into your morning coffee.

Ingredients

  • 2 cups heavy cream

  • 1/2 cup whole milk or half-and-half

  • 3/4 cup granulated white sugar

  • 1/4 cup brown sugar

  • 1 tablespoon vanilla syrup

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon coconut extract

  • 1/4 teaspoon butter extract

  • 1/4 teaspoon salt

  • 2 tablespoons toasted coconut flakes, finely crushed

Optional "Smoked Bakery" Upgrade

  • Replace the 1/4 teaspoon salt with:

    • 1/8 teaspoon smoked sea salt

    • 1/8 teaspoon regular sea salt

  • Add 1 tablespoon caramel syrup

  • Add 1 extra tablespoon brown sugar

Instructions

Toast the Coconut

Place the coconut flakes in a dry skillet over medium-low heat. Stir frequently until lightly golden and fragrant. Remove from heat and allow to cool.

Heat the Base

In a saucepan over low heat, combine the heavy cream, milk, granulated sugar, brown sugar, and salt.

Dissolve the Sugar

Whisk continuously until the sugars are completely dissolved and the mixture is smooth. Do not allow it to boil.

Add the Flavorings

Remove from heat and stir in the vanilla syrup, vanilla extract, coconut extract, and butter extract. If making the Smoked Bakery Upgrade, add the caramel syrup now.

Infuse

Add the toasted coconut flakes and let the mixture steep for 20–30 minutes.

Strain

Pour through a fine mesh strainer or cheesecloth to remove the coconut solids.

Bottle and Chill

Transfer to a bottle or mason jar and refrigerate until fully chilled.

Shake well before each use.

Creamsmiths Lab Notes

Want to push the blondie flavor even further?

  • Increase butter extract to 3/8 teaspoon.

  • Add 1 tablespoon sweetened condensed milk for a richer, fudgier texture.

  • Add 1/8 teaspoon almond extract for a subtle bakery-cookie note.

  • For extra coconut character, stir a teaspoon of toasted coconut syrup into your finished cup of coffee.

Coffee Pairing

This creamer shines with medium-roast coffees that bring out its buttery and brown sugar notes without overpowering the coconut.

Try it with:

  • Colombian coffees

  • Highlander Grog-style flavored coffees

  • Medium-roast Central American coffees

  • Smooth breakfast blends

Flavor Profile

Front: toasted coconut and vanilla

Middle: buttery brown sugar blondie

Finish: sweet cream, sea salt, and warm bakery notes

With the Smoked Bakery Upgrade: a subtle whisper of smoke appears on the finish, adding the impression of a freshly baked blondie cooling on a wooden bakery rack.