Raw Organic Coconut Almond Milk

By
Jen Hoy
Jen Hoy
Jenny Hoy is an author, chef, and holistic nutritionist, with more than two decades of experience in the fields of food and healing.
Learn about The Spruce Eats' Editorial Process
Updated on 09/29/20
Pitcher of milk and raw almonds

Laurie Castelli / Getty Images

Prep: 5 mins
Cook: 0 mins
Total: 5 mins
Servings: 5 servings
Nutrition Facts (per serving)
179 Calories
13g Fat
10g Carbs
7g Protein
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Nutrition Facts
Servings: 5
Amount per serving
Calories 179
% Daily Value*
Total Fat 13g 17%
Saturated Fat 5g 27%
Cholesterol 0mg 0%
Sodium 931mg 40%
Total Carbohydrate 10g 4%
Dietary Fiber 3g 12%
Protein 7g
Calcium 54mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This homemade recipe for raw, organic coconut almond milk uses a touch of vanilla, but it is equally delicious with cacao, cinnamon, mace, and various sweeteners ranging from raw honey to maple syrup and dates. All you need is a blender, good filtered water, and a nut milk bag or layers of cheesecloth. This creamy milk is a great base for smoothies, baked goods, and pudding.

Ingredients

  • 1 1/2 cups raw and organic almonds *
  • 1 cup dehydrated organic coconut flakes
  • 6 cups of filtered or best quality spring water
  • 4 pitted dates OR 1 tablespoon of honey, agave, or maple syrup (optional)
  • Small pinch of sea salt
  • For Optional flavorings:
  • 2 tablespoons raw cacao powder
  • 1 1/2 teaspoon pure vanilla extract or seeds from 1 vanilla bean
  • 1 teaspoon ground cinnamon plus 1/4 teaspoon ground mace or nutmeg

Steps to Make It

  1. Soak the almonds overnight in about 6 cups of water. This releases phytic acid, an enzyme inhibitor that can interfere with digestion.

  2. Strain the nuts and discard the water.

  3. Rinse the nuts very well until the water runs clear.

  4. Place the nuts, coconut, the 6 cups of filtered water, dates, and sea salt in a blender. Let the mixture sit for an hour to allow the coconut and dates to soften. This is an optional step but makes blending the milk easier in a conventional blender.

  5. Blend until very smooth and creamy. (This will take a bit longer in a conventional blender).

  6. Strain the nut milk through a nut milk bag into a clean glass jar.

  7. Alternatively, you can use several thicknesses of cheesecloth, a paint strainer, coffee “sock” or strainer (colador de café), all available online or at your local hardware or health food store.

  8. The milk will keep for about 4 days in the refrigerator.

*This version is fairly creamy; you can always add an extra cup of water if you want a more economical or thinner milk. If you want to make something resembling half and half or light cream, cut the water in half. If you have a Vitamix or Blendtec blender, it’s possible to bypass straining the nut milk, but you’ll have a slight residue. If you do strain it, the ground leftover pulp can be dried and used as nut flour for baking.