This almond and coconut milk recipe is one that I make on a weekly basis. If I happen to make a raw cacao based smoothie, I usually add this in. I always have some kefir on hand as well. These are water kefir grains that I bought from Marylin The Kefir Lady.

Typically I’ll add about 2 ounces of fermented water kefir, 2 ounces raw grass fed milk from Organic Pastures, and 2 ounces of water. That’s about 6 ounces of liquid. Then I’ll add another 6 ounces of this almond milk and that will be the base to my raw chocolate smoothie.

This way it’s not too sweet and the kefir cultures actually help to offset any sweetness I put into the smoothie.

But this isn’t a smoothie recipe it’s an almond coconut milk recipe. Sorry about that I went off on a tangent there.

Directions
You’ll want to use a high speed blender like a Vitamix or a Blendtec for best results. Learn why I like the Blendtec more than the vitamix.

• Blend about a half cup of almonds or any other raw nut you have in 16 ounces of water.
• Strain it in a big bowl through a fine mesh large nut milk bag
• Dehydrate the almond pulp for later use
• Poor the almond nut milk into a glass (not plastic) container
• Open two coconuts and add to the nut milk
• Add another 10 to 12 ounces of water to dilute the sugar content

You can add some vanilla extract to it to enhance flavor or even some green leaf stevia powder. It should last for about a week. You can drink it as is, or you can add it as a base for smoothies or other things.

The coconut milk should be structured water (like when you get spring water or when you juice) as long as the coconut isn’t irradiated like the Thai coconuts typically are.

This recipe is so delicious as it’s slightly sweet and creamy especially if you add some vanilla extract. Many people add dates but I find them to be too sweet for me.

Here are some pictures below to enjoy.

Let me know how your first batch turns out.