How to Make Amazing Almond Milk W/ a Hint of Coconut

by Natala Menezes


  • 2 Cups Almonds
  • 2 Fresh coconuts
  • 2 Inches Vanilla bean
  • 5 Cups Water
  • 1 Pinch Salt
  • 1 Blender
  • 1 Strainer
  • 1 Cheese cloth
  • Instructions

    Step 1

    Soak almonds overnight (+8 hours). The water will be murky, drain it out so you have just the almonds.

    Step 2

    The soaked almonds will be plump and tender (compared to dry almonds -- on right)

    Step 3

    Peel the skin off the almonds -- they should slip off. This process will bring out a milky color & improved texture & taste. Do not blanche almonds as that process involves heat and loses nutrients.

    Step 4

    White soaked almonds -- after skin has been removed.

    Step 5

    Pour coconut water in with almonds. Scrape out young coconut meat and add to nuts. Note: I use a hammer & screw driver to open coconut.

    Step 6

    Add two cups water to one cup of almonds (pre soaking). Add coconut water from two coconuts (about 2-3 cups). Blend, I'm using a vitamix.

    Step 7

    Pour the liquid through a strainer -- I'm using a cheese cloth lined one -- to separate liquid from solids. Do not force as this may push through solids.

    Step 8

    As the liquid drains the almond solids will become dry, sticky masses.

    Step 9

    Scrape out the vanilla beans from about 2-3 inches of bean. Add to liquid.

    Step 10

    I usually mix vanilla bean & almond milk in blender again. Add 1/4 teaspoon (pinch) of salt to liquid.

    Step 11

    All done with mixing. This was from two cups of almonds originally.

    Step 12

    Voila! I use a funnel to pour the almond milk into the container -- I love these glass pints! Ps. Note the milky color :)