This plant-based milk blend provides creamy texture from coconut and almonds with toasted coconut flavor, but relies on 'natural flavors' instead of real ingredients. DIY version uses fresh organic almond milk, real toasted coconut flakes, and clean thickeners for authentic flavor without artificial additives.
Based on: Toasted Coconut Coconut & Almondmilk Blend
· Makes approximately 32 servings (1 gallon)
· Serving: 8 fl oz (240ml)
Why This Recipe is Seed Oil Free
Commercial Toasted Coconut Coconut & Almondmilk Blend from Califia Farms often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
Ingredients
Organic raw almonds
450g (about 3 cups) · Terrasoul Superfoods Organic Raw Almonds
Creates the creamy almond milk base with natural protein and healthy fats
Secondary thickener that helps maintain smooth texture and prevents settling
Calcium carbonate
6g (about 1.5 teaspoons) · NOW Foods Calcium Carbonate Powder
Calcium fortification to match nutritional profile of commercial version
Potassium citrate
3g (about 3/4 teaspoon) · NOW Foods Potassium Citrate Powder
Potassium fortification and natural preservative that extends shelf life
Organic monk fruit extract
1g (about 1/4 teaspoon) · Lakanto Organic Monk Fruit Extract
Natural zero-calorie sweetener that balances any bitterness from almonds
Unrefined sea salt
6g (about 1 teaspoon) · Redmond Real Salt Fine
Enhances flavor and provides natural sodium content matching commercial version
Instructions
Step 1. Begin by soaking 450g organic raw almonds in 6 cups filtered water for 8-12 hours or overnight. This softening process is crucial for creating smooth, creamy almond milk without grittiness. Drain and rinse the soaked almonds thoroughly under cold water until the water runs clear.
Step 2. Toast 120g organic coconut flakes in a large dry skillet over medium-low heat for 3-4 minutes, stirring constantly to prevent burning. The flakes should turn light golden brown and smell fragrant and nutty. Remove from heat immediately and spread on a plate to cool completely - this toasted coconut will provide the authentic 'toasted coconut' flavor instead of artificial natural flavors.
Step 3. In a high-speed blender (Vitamix or similar), combine the soaked almonds with 8 cups fresh filtered water. Blend on high speed for 90-120 seconds until completely smooth and creamy. The mixture should be uniformly white with no visible almond pieces. Strain through a fine mesh bag or cheesecloth, pressing firmly to extract maximum liquid. Reserve the almond milk (you should have about 7-8 cups).
Step 4. Return 6 cups of fresh almond milk to the clean blender. Add 800ml organic coconut cream, all the toasted coconut flakes, and 2 cups additional filtered water. Blend on high for 60 seconds to fully incorporate the toasted coconut flavor. Strain this mixture through fine mesh to remove coconut pieces while retaining the flavor.
Step 5. In a small bowl, whisk together 8g sunflower lecithin, 4g locust bean gum, 2g gellan gum, 6g calcium carbonate, 3g potassium citrate, 1g monk fruit extract, and 6g sea salt until no lumps remain. This dry blend prevents clumping when added to liquids.
Step 6. With the blender running on low speed, slowly add the dry ingredient mixture through the top opening. Increase to high speed and blend for 45-60 seconds until completely smooth. The mixture should be creamy and uniform with no grittiness from the gums or mineral powders.
Step 7. Taste and adjust: the flavor should be mildly sweet with prominent toasted coconut notes and creamy mouthfeel. If too thick, blend in additional filtered water 1/4 cup at a time. If coconut flavor seems weak, steep an additional 30g toasted coconut flakes in 1 cup of the finished milk for 30 minutes, then strain out the flakes.
Step 8. Pour into clean glass containers (mason jars work well) leaving 1 inch headspace. Refrigerate immediately. Before each use, shake vigorously for 10-15 seconds as natural separation is normal. Use 1:1 as replacement for dairy milk in cereals, coffee, smoothies, or drink straight. Consume within 5-7 days for best quality and safety.
Storage
Store in refrigerator at 35-40°F in airtight glass containers. Shake well before each use as separation is natural. Consume within 5-7 days. Do not freeze as texture will be compromised. If smell turns sour or texture becomes slimy, discard immediately.
Cost Comparison
Cost per serving (homemade)$0.28
Cost per serving (store-bought)$0.62
Savings55%
Higher upfront investment in specialty gums and supplements, but these ingredients last for many batches. Primary ongoing costs are almonds and coconut cream. Bulk purchasing reduces long-term cost significantly compared to retail plant milk prices.