From the kitchen
Toasted Coconut Almond Milk
A homemade blend using half almonds and half shredded coconut for a richer, more indulgent nut milk.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Almond Milk Edition
Ingredients
- 1/2 cup Raw Almonds, soaked overnight
- 1/2 cup Unsweetened Shredded Coconut, toasted
- 4 cups Filtered Water
- 1 tbsp Maple Syrup
- Pinch of Salt
Method
- Toast the shredded coconut in a dry skillet over medium heat, stirring constantly, until golden, 2 to 3 minutes. Cool completely.
- Drain and rinse the soaked almonds.
- Combine the almonds, toasted coconut, water, maple syrup, and salt in a high-powered blender.
- Blend on high for 90 seconds until smooth and well combined.
- Strain through a nut milk bag, squeezing to extract all the liquid, then bottle and refrigerate.
Kitchen note
Cool the toasted coconut completely before blending — warm coconut oil released into the blend can make the strained milk separate faster in the fridge than a standard almond milk would.
Culinary Library
Member guidance is protected.
This recipe includes premium technique notes, troubleshooting, substitutions, storage guidance, or member variations.