Bulletproof Coffee

If you’ve heard of bulletproof coffee and assumed it was some kind of fad, fair enough. Butter in your coffee sounds like a terrible idea right up until you try it — and then it makes complete sense.

The idea is simple. Strong black coffee, a spoon of good butter, and a tablespoon of Wilson’s Foods Coconut Oil, blended together until creamy and frothy. The result is rich, filling, and gives you the kind of steady energy that regular coffee with milk never quite delivers. No mid-morning crash, no hunger until lunch. Just a genuinely good cup of coffee that happens to keep you going.

What Actually Happens When You Blend It

The blending is the part people sometimes skip, and it’s the one thing you really can’t. If you just stir the oil and butter into your coffee, they float on top and you get a greasy mouthful at the end of the cup. Not ideal.

When you blend everything together, the fat emulsifies into the coffee — the same process that happens when you make mayonnaise or a vinaigrette. The result is a creamy, frothy drink that looks like a latte and has a similar texture. The fat and coffee become one thing rather than two separate things sitting in the same cup. It takes 20 seconds. Don’t skip it.

Why Wilson’s Foods Coconut Oil Works So Well Here

A lot of bulletproof coffee recipes call for MCT oil — a concentrated extract of coconut oil that’s liquid at room temperature and flavourless. It works well, but it’s not always easy to find and it’s not cheap.

Wilson’s Foods Coconut Oil is a practical, accessible alternative that most people already have in the pantry. Ours is RBD — refined, bleached and deodorised — which means it’s completely odourless and flavour-neutral. There’s no coconut taste competing with your coffee. It blends seamlessly, it’s solid at room temperature (which is normal and doesn’t mean it’s gone off), and it melts instantly when it hits the hot coffee.

Coconut oil is high in medium-chain triglycerides — a type of fat that the body processes differently from other fats, converting them to energy quickly rather than storing them. That’s part of why bulletproof coffee keeps you feeling full and alert. It’s not a miracle drink, but the combination of caffeine and quality fats genuinely does something useful in the morning.

The Butter Question

Yes, there is butter in this coffee. A small amount — about a tablespoon — of good quality unsalted butter. Grass-fed butter is the recommendation because it has a higher fat content, a richer flavour, and a creamier texture when blended. If you’re dairy-free, ghee works beautifully and is actually easier to blend at lower temperatures.

The butter isn’t there for flavour exactly — it’s there for texture and satiety. It gives the coffee its latte-like body and is a big part of why it keeps you full. If the idea of butter in coffee still feels strange, just try it once. Most people are converted after the first cup.

Start Small

If you’re new to bulletproof coffee, start with 15ml of coconut oil and build up from there. A large amount of coconut oil on an empty stomach when your body isn’t used to it can cause some digestive discomfort — nothing serious, but worth knowing. Give it a week and your body adjusts completely. Most people who drink it regularly end up going up to 30ml without any issue.

A pinch of cinnamon blended in is optional but genuinely nice — it adds warmth and rounds out the richness of the butter and oil without adding any sugar or sweetness.

Full recipe below: Bulletproof coffee with Wilson’s Foods Coconut Oil — serves 1, ready in 5 minutes.

Bulletproof Coffee

Creamy, frothy, and genuinely filling — this is your morning coffee with an upgrade.Wilson's Foods Coconut Oil blended with good butter and strong coffee gives yousustained energy without the mid-morning crash.

Print Recipe Pin Recipe

Prep Time 2 minutes mins

Cook Time 3 minutes mins

Total Time 5 minutes mins

Servings: 1

Course: Breakfast, Drinks

Cuisine: Keto, Paleo

Ingredients Method Notes

Ingredients

  

• 240 ml strong brewed black coffee French press or filter
• 15 ml Wilson's Foods Coconut Oil
• 15 g unsalted butter or ghee for a dairy-free version
• 1 pinch ground cinnamon optional

Method

 

1. Brew your coffee using your preferred method — French press, filter or stovetop all work well. You want it strong and hot.
2. Add the hot coffee, Wilson's Foods Coconut Oil and butter to a blender. If you're using cinnamon, add it now.
3. Blend on high for 20–30 seconds until the coffee is creamy, smooth and frothy on top. It should look like a latte, not an oily cup of coffee. That's how you know it's properly emulsified.
4. Pour immediately into your favourite mug and drink while hot.

Notes

The blending is non-negotiable — if you just stir the oil and butter in, they'll float on top and you'll end up with a greasy mouthful. Blending emulsifies everything into a creamy, frothy drink. Wilson's Foods Coconut Oil is RBD — refined, bleached and deodorised — so it's completely odourless and flavour-neutral, which means it blends seamlessly without any coconut taste competing with your coffee. Start with 15ml if you're new to this and work up from there.

Bulletproof coffee won’t be for everyone, and that’s fine. But if you’re someone who skips breakfast, hits a wall at 10am, or just wants more from your morning cup than caffeine and milk — it’s worth trying. Make it properly, with good coffee and a real blender, and give it a week. You’ll know by day three whether it’s for you.

All you need to get started is a jar of Wilson’s Foods Coconut Oil and a blender.