Description
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.
Ingredients
Units
Scale
- 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
Instructions
- 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.
Notes
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
Nutrition
- 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
