Almond Milk & Coconut Milk Recipes

There’s a creamier version of homemade almond milk in the raw breakfast recipe here. But another version I use nowadays, making raw milks in larger amounts, is this one:

• 1 cup almonds, soaked overnight
• 5 cups water

For coconut milk:

• 1 cup desiccated unsweetened coconut
• 5 cups water

Blend until creamy, about two minutes on high speed, depending on your blender.

Both coconut or almond milk can be poured through a bag that removes the meal to make them smoother. Use the meal to top green salads, in raw snack balls, in raw pie crusts, or in cooked food like cookies or pancakes.

Freshly made milk can be stored in mason jars in the fridge for as long as they last-- not long around here! Both coconut and almond milks, stored in a closed jar, will stay fresh for at least a week in the fridge.