It is extremely satisfying to make your own homemade nut milk – a labor of love of sorts.
Today we’re sharing a Toasted Coconut Almond Milk recipe that's to add to your lineup.
What is Toasted Coconut Almond Milk?
Toasted coconut flakes lend extra nuttiness and a somewhat tropical flavor to basic almond milk.
If you’re a coconut lover, then this simple recipe is a perfect variation for you.
Both flavors complement each other beautifully, making this recipe a true flavor bomb.
This recipe uses simple, whole ingredients that you can find at any grocery store:
- Raw almonds
- Unsweetened coconut flakes
- Vanilla extract
- Sea salt
How to Make the Best Toasted Coconut Milk
The star ingredient in this recipe is coconut flakes.
There are two types of dried coconut flakes that you will find at the supermarket – sweetened and unsweetened – make sure that you choose the unsweetened version.
If you would really like to go all out, check for fresh coconut meat in the produce aisle.
Fresh coconut meat is essentially what dried coconut flakes look like prior to being shredded and dried.
The key to the best toasted coconut milk is to play around with the toastiness of the coconut.
Lightly toasted coconut flakes will give a subtle coconut flavor, while deeply toasted coconut flakes will provide a very recognizable coconut flavor.
Be sure to keep an eye on them in the oven since they can go from toasted to burnt within seconds.
Once the coconut flakes are toasted to your liking, combine it with the soaked almonds, flavoring, and sweetener, then blend until smooth and strain it with a nut milk bag.
Much like canned coconut milk, this homemade version will also separate so keep that in mind.
Substitutions & Alternatives
- Dried coconut flakes - The coconut in this recipe cannot be substituted. However, if you cannot find dried coconut flakes, feel free to use fresh coconut meat.
- Vanilla extract - Vanilla extract adds an amazing fragrance and a light floral flavor to this recipe. You can omit it altogether or play around with other extracts, such as coconut extract, for more flavor.
How to Store Toasted Coconut Almond Milk
When storing Toasted Coconut Almond Milk, be sure to place it in a clean glass bottle. Place it in the refrigerator, where it will keep fresh for up to 1 week (5-7 days).
What to Serve with Toasted Coconut Almond Milk
Like most other milk products, you can enjoy this fragrant beverage with your favorite baked treats or as a replacement for plain plant-based milk in savory or sweet recipes.
It is also perfect on its own over ice or even in plant-based cocktails.
Our Recipe vs. Califia Farms Toasted Coconut Almondmilk
Califia Farms makes a popular toasted coconut almondmilk drink. As tempting as it may be to buy this prepackaged product instead of making your own, here’s why we recommend going with our recipe.
For one, our recipe uses natural ingredients. No gums, “natural flavor”, or emulsifiers.
Check out our articles below to learn more about why you should avoid those ingredients.
Here's a quick comparison of the ingredients in our recipe versus the Califia Farms toasted coconut almond milk.
Monk Fruit Extract
On top of that, most store-bought almond milk barely contains any almonds. Our recipe is made with a cup of whole almonds.
That gives it a natural creaminess that you won’t find on the grocery shelves (without tons of preservatives and additives).
And I might be biased, but it’s hard to beat the flavor of homemade toasted almond milk. I hope you enjoy making this refreshing drink!
Toasted Coconut Almond Milk
- Total Time: 24 hours 15 minutes
- Yield: 4 servings 1x
- Diet: Vegan
A delicious and creamy non-dairy alternative, made with real toasted coconut flakes and almond milk. It has a rich, coconut flavor with a hint of almond and a smooth texture. It’s perfect for adding to your coffee, cereal, smoothies, or drinking by itself.
- 1 1/2 cups raw almonds
- 2 cups boiling water
- 1 cup dried coconut flakes, unsweetened
- 2 tsp vanilla extract
- 1/3 cup sugar, plus more if needed
- 1/8 tsp sea salt
- 4 cups cold water
- Soak the almonds in 2 cups of boiling water for 24 hours in the refrigerator or at room temperature. If you opt to blanch the almonds, please see notes below.*
- The following day, preheat an oven to 325 degrees. Spread the coconut flakes onto a baking tray lined with parchment paper in a single layer. Bake in the oven for 5-10 minutes. Pay close attention because the coconut flakes can burn almost instantly.
- Remove the coconut flakes from the oven and allow it to cool for 5 minutes. Drain the soaked almonds and rinse with cold water. Add the almonds, coconut flakes, vanilla extract, sugar, sea salt and 4 cups of cold water to a high speed blender. Process until the almonds and coconut flakes are finely ground and thoroughly blended.
- Use a nut milk bag, cheesecloth or fine mesh sieve and strain the mix. Chill and serve.
To blanch the almonds yourself, begin by boiling 2-3 cups of water. Place the almonds in a bowl and once the water is boiling, pour it over the almonds and allow them to sit for 1 minute. After 1 minute, drain the almonds and rinse them with cold water to cool them down. Once cooled, use your fingers and peel the skin off of each almond.
- Prep Time: 15 minutes
- Cook Time: 24 hours (including soaking time)
- Category: Drink
- Cuisine: Caribbean
- Serving Size: 1 Serving
- Calories: 210
- Sugar: 17.9 g
- Sodium: 264 mg
- Fat: 12.9 g
- Carbohydrates: 22.4 g
- Protein: 2.5 g
- Cholesterol: 0 mg
Keywords: almond milk, coconut milk