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Coconut-Almond Milk Recipe
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Coconut-Almond Milk Recipe

12 Hr(s) 10 Min(s)
10 Min(s) Prep
12 Hr(s) Cook
Healthy Living
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
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4 servings
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
1
Pour water over coconut and nuts in medium bowl. Let stand at room temperature overnight.
2
Pour coconut mixture into blender container; blend 1 to 2 min. or until nuts are finely ground and mixture is well blended.
3
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.
4
Refrigerate coconut milk up to 3 days. Stir before using.
Kitchen Tips
Tip 1
Where to Find Cheesecloth
Look for cheesecloth in the housewares or canning sections of your local grocery store.
Nutrition
Calories
30
Calories From Fat
0
% Daily Value*
Total Fat 2g
3%
Saturated Fat 1.5g
8%
Trans Fat 0g
Cholesterol 0mg
Sodium 65mg
3%
Total Carbohydrates 2g
1%
Dietary Fibers 0g
Sugars 2g
4%
Protein 0.5g
1%
Vitamin A
8%
Vitamin C
0%
Calcium
15%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
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.
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