Make-Your-Own Milks (Almond & Coconut)

Almond and Coconut Milk

These simple and delicious milk recipes from the amazing My Whole Food Life are really easy to make. We’ve been meaning to share recipes for almond and coconut milks for a while, so we’re really excited about teaming up with My Whole Food Life to show everyone how straightforward it is to make these at home!

The taste is much creamier and way more delicious than store-bought milks and you can use the leftover pulp to make flour. For almond flour, simply bake the remaining pulp at 200°C for approximately 1 hour, then process until fine. For coconut flour, bake the pulp at 200°C for approximately 2 hours, then process until fine.

Enjoy!

Roxy & Ben

Print Recipe
Almond Milk
Almond Milk
Servings
900 ml
Ingredients
  • 1 cup raw almonds
  • 2 cups water
  • 1/2 tsp vanilla extract
Servings
900 ml
Ingredients
  • 1 cup raw almonds
  • 2 cups water
  • 1/2 tsp vanilla extract
Almond Milk
Instructions
  1. Soak almonds in water overnight.
  2. Drain and rinse almonds until water comes out clean.
  3. Blend almonds, water (2 cups) and vanilla in blender for 1-2 minutes.
  4. Balance sieve on top of a mixing bowl. Place muslin on top of sieve.
  5. Pour blended mixture onto muslin and pick up the edges to close the muslin tightly. Squeeze the pulp inside the muslin until no more liquid comes out.
  6. Transfer the almond milk from the mixing bowl to a glass bottle or jar.
  7. Store in the fridge and use within 4-5 days. Shake well before use.
Print Recipe
Coconut Milk
Coconut Milk
Servings
650 ml
Ingredients
  • 1 cup shredded coconut (desiccated)
  • 3 cups water
  • 1 tsp vanilla extract
Servings
650 ml
Ingredients
  • 1 cup shredded coconut (desiccated)
  • 3 cups water
  • 1 tsp vanilla extract
Coconut Milk
Instructions
  1. Blend coconut, water and vanilla in a blender for 1-2 minutes.
  2. Balance sieve on top of a mixing bowl. Place muslin on top of sieve.
  3. Pour blended mixture onto muslin and pick up the edges to close the muslin tightly. Squeeze the pulp inside the muslin until no more liquid comes out.
  4. Transfer the coconut milk from the mixing bowl to a glass bottle or jar and keep in the fridge.
  5. Store in the fridge and use within 4-5 days. Shake well before use.

Make sure you visit the My Whole Food Life blog to discover a variety of healthy and delicious recipes.

#SoVegan

10 comments

  1. Is “muslin” the same as “cheesecloth”?

    1. There are slight differences but they will both work for this recipe. Thanks Roxy (So Vegan)

  2. Hi. Just about to try this recipe. Can you use the almond byproduct for anything instead of throwing it out. Hate to waste good food 🙂 Cheers Gaylene

    1. Spread the almond pulp on a baking sheet and bake in the oven on low until it is totally dry. Blitz in food processor and you have almond flour

      1. Yup, great tip! Thanks Koby. Roxy (So Vegan)

  3. Coconut fresh or decicade

  4. I blanche the almonds and peel them. Then I add a couple of medjool dates for a sweetened vanilla milk. I also increase the water since I do not strain it (It’s white because I peel the almonds) and that way it’s a whole food. It’s a little ‘gritty’ but that doesn’t matter once you pour it over cereal – homemade granola, of course.

  5. How much milk does this make?

    1. Hey Lesley. The quantities vary depending on the milk. The almond milk is roughly 900ml and the coconut milk is roughly 650ml. Thanks!

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