Coconut Almond Milk
I call a powerful milk, owing to the fact that Coconut water is packed with simple sugars, electrolytes, and minerals to replenish dehydration conditions inside the human body. Is also a very good source of B-complex vitamins such as riboflavin, niacin, thiamin, pyridoxine, and folates. These vitamins are essential in the sense that the human body requires them from external sources to replenish.
- 1 cup of raw almonds soaked for 12 hours
- 3 glasses of coconut water
- To soak the almonds, place the almonds in a glass bowl, and cover with filtered water for about 12 hours.
- Place the rinsed almonds and coconut water in your blender and blast on high for about 60 seconds until completely pulverized or more. You can drink this without straining if you like rustic whole milk. This is the way sometimes I drink and use it. It has more nutrients and fiber not strained.
- Place a fine mesh strainer over the opening of a glass bowl, jar or jug. Pour small amounts of coconut almond milk into the mesh strainer, and then squeeze it with a spoon until every last drop is out. Then remove the almond pulp, after you can use the pulp in your smoothies or others recipes
- Store in a glass jar in the fridge. Activated coconut almond milk (made with soaked almonds) will keep for 2 to 3 days in a very cold fridge. Ready to use in your smoothies!
This is incredibly delicious and creamy milk, enjoy! 🙂