Experimental Coconut Irish Cream

Tried to do an experimental version of Irish Cream using – well – no dairy! Substituted 2 x 400ml cans of coconut milk for the normal sweetened condensed milk, and used honey as a sweetener, and a little brown sugar. Also, as an experiment, made some cashew “milk” and added that to the mix as well.


  • 2 x 400ml cans of regular coconut milk
  • 1 vanilla pod
  • 1/3 cup of honey
  • 1tbs cocoa powder
  • 2tbs brown sugar
  • 1 cup of cashew nuts
  • 2tsp instant coffee
  • 2tsp vanilla extract 
  • 2 eggs
  • 2 cups whiskey


Put the two cans of coconut milk into a pan and bring to a simmer and add the seeds from the vanilla pod, cocoa and brown sugar. Bring to a simmer again again and reduce until it is about half of the original volume. So you end up with about 400ml. Cool the mixture in the fridge.

Stalk the cashew nuts in water for about 6 hours and then put in a blender with 3 cups of water. Blend for about 3-5 mins and then strain through a fine sieve a couple of times.

Add the coconut reduction to a blender together with the cashew milk, instant coffee, vanilla extract and eggs and blend well,

Finally in order to avoid curdling the mixture when you add the whiskey transfer the mixture to a bowl and gradually whisk in the whiskey.

Job done!


Well, it’s definitely Irish cream, but it needs to be sweeter . Think the cashew milk was a mistake as it’s not sweet enough and dilutes the mixture down so it’s a rather runny Irish cream. Next time avoid the cashews and add more brown sugar or honey.

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