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Homemade ALMOND, COCONUT AND SESAME MILK - plant based, dairy free, refined sugar free, high calcium, lactose free, 10 minutes, easy, begoodorganics
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Almond, Coconut and Sesame Milk

Makes 650ml.
Takes 10 minutes (plus overnight soaking).
Prep Time 10 minutes
Servings 4
Calories 169kcal

Ingredients

  • 2 1/2 c water
  • 1/2 c desiccated coconut soaked overnight
  • 1/3 c almonds soaked overnight
  • 2 tbsp sesame seeds soaked overnight
  • 1 date
  • 1/4 tsp vanilla powder
  • Pinch sea salt
  • 1/2 tsp lecithin optional

Instructions

  • Soak the almonds and sesame seeds in filtered water overnight (you can use the same bowl). Soak the coconut in a separate bowl with 2 cups of filtered water overnight. Make sure to place both bowls in the fridge overnight, as this will extend the shelf life of the milk.
  • In the morning, rinse and drain the almonds and sesame seeds, and add to your blender along with the coconut and its soaking water, and all other ingredients.
  • Blend for 1-2 minutes on high until the mixture is completely smooth.
  • Pour into a nut milk bag. Add an extra 1/2 cup of water to the blender and blend for ten seconds to clean it. Then add this water into the nut milk bag too.
  • Take the nut milk bag and squeeze it gently until all the liquid is extracted.
  • Pour the milk into a clean glass bottle, seal, and store in the fridge for 2-3 days.

Notes

  • You can use this milk in any way you'd use normal milk, but it's particularly delicious poured over grawnola and fruit, or in a decadent homemade hot chocolate.
  • You can use this milk in any of my recipes that call for plant-based milk, whether they be my Chocolate Hazelnut Ice CreamsBeetroot Blueberry Muffins or favourite fruity Apple Pie Smoothie.
  • Adding the lecithin is totally optional, though I highly recommend it as it helps to bind the milk ingredients and prevent separation - meaning it's great for in hot drinks. However, you can also just shake your milk bottle before serving to avoid separation - do whatever suits you best!
  • The coconut in this recipe doesn't have to be soaked overnight, but it does make it easier on your blender to extract all the nutrients.
  • I highly recommend soaking your nuts and seeds overnight in the fridge, especially in warmer weather, as it makes a significant difference to the shelf life of the milk (ie whether you'll get 3 days out of it rather than just 2).
  • You can use the coconut soaking water in this recipe, because the coconut meat is only the inside of the coconut and therefore doesn't contain phytates, which are located in the skin of nuts and seeds. 
  • For a nut free version, swap out the almonds for an extra 1/2 cup of desiccated coconut (you need more than the 1/3 cup almond measure, as it compresses quite a bit).
  • I soak 5 sets of ingredients at once, then rinse and drain the remaining 4 so I can have my ingredients pre soaked for mid-week milk making.
  • Keep any nut milk pulp and put it in a sealed container in the freezer. It keeps for many months, and can be used to add to cakes, baking, breads, as well as these delicious Raspberry and Chocolate Macaroons here. Simply substitute 1/4 of the required flour for pulp in any of your favourite recipes, whether they are baked cakes or raw bliss balls.

Nutrition

Calories: 169kcal | Carbohydrates: 7g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Sodium: 12mg | Potassium: 174mg | Fiber: 4g | Sugar: 2g | Calcium: 83mg | Iron: 1.5mg