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.