Enjoy a non-dairy milk substitute with our Coconut-Almond Milk Recipe. This Coconut-Almond Milk Recipe is much easier to make than you may imagine.
What You Need
Original recipe yields 4 servings
1-1/4 qt. (5 cups) water
1 cup BAKER'S ANGEL FLAKE Coconut
1 pkg. (5.5 oz.) PLANTERS Raw Almonds
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Let's Make It
Pour water over coconut and nuts in medium bowl. Let stand at room temperature overnight.
Pour coconut mixture into blender container; blend 1 to 2 min. or until nuts are finely ground and mixture is well blended.
Line strainer with 3 layers of damp cheesecloth. Pour coconut mixture through prepared strainer; press onto coconut mixture with back of spoon to remove as much milk as possible. Discard strained solids.
Refrigerate coconut milk up to 3 days. Stir before using.
Where to Find Cheesecloth
Look for cheesecloth in the housewares or canning sections of your local grocery store.
Calories From Fat
% Daily Value*
Total Fat 2g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 2g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.