How to make your own Almond Coconut Milk!
Are you lactose intolerant? Are you searching for a healthy alternative that’s dairy-free and soy-free? Then this milk is for you! If you’re familiar with making your own milk then you know just how simple it is.
Rice, coconut, almond, hemp, oat, soy. The list of dairy-free milk is endless. Almond Coconut Milk is a personal favourite. Our family devours it!
I recommend soaking your nuts ahead of time. Soak them in cold water for 2 hours or overnight in the fridge. Drain and rinse well.
Why soak your nuts? Not only does it bump up the nutrients and taste; but also, aids in digestion and increases enzyme activity and absorption.
Almond Coconut Milk
1½ C organic raw almonds (soaked)
5 C filtered water
1 C organic raw coconut flakes
3 pitted dates
1 tsp vanilla
*nut milk bag or cheesecloth
Blend almonds, 2½C water, coconut and dates
Strain milk through a nut bag into a bowl
Store pulp in fridge or freezer and use later for baking/cooking
Rinse blender container
Return strained milk to blender, add vanilla and remaining water and blend
Add less water for creamier consistency and more water if you prefer it thinner
Store in fridge for up to 3 days.
Variations: cinnamon, cacao, strawberries and/or sweeten with agave, maple syrup or honey
Enjoy! And be sure to check out tomorrow’s post on using the pulp from our Homemade Almond Coconut Milk to make delicious Raw Cacao Bites.