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.
Provided by: SmallRecipe.com
Total time: 12 hours 10 minutes
Prep time: 10 minutes
Cook time: 12 hours
Yield: 4 servings, 1 cup each
|1-1/4 qt. (5 cups) water|
|1 cup BAKER'S ANGEL FLAKE Coconut|
|1 pkg. (5.5 oz.) raw almonds|
- 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.
Calories 30, Fat 2 g, Saturated Fat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 65 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0.5 g