Instructions

1. Soak the raw almonds four cups of warm filtered water for 4-6 hours or overnight. This will soften the almonds and make for a creamy milk consistency.
2. Rinse the soaked almonds and add them to a high-speed blender. Add in one cup of shredded coconut and four cups of filtered water. If you’d like to make sweetened almond coconut milk, add in dates or sweetener of choice.
3. Blend the nuts and water together for 2-3 minutes, or until the almonds and coconut are blended completely with the water.
4. Strain the milk through a nut milk bag or fine mesh strainer. Pour the strained almond coconut milk into a glass container and store in the refrigerator for up to two weeks.
5. Shake well before uses. Note: Because there are not additives like guar gum or sunflower lecithin, this milk will separate in the fridge. Simply shake it before each use to ensure the mixture is well mixed.