Strawberry Almond Milk with Toasted Coconut
February 27, 2016
DrinksLifestyleFood & Drinks
I swear, that Waiting On Martha can make just about anything delicious and decadent, and today she is whipping up a Strawberry Almond Milk with Coconut that makes my breakfast look super lame. So if you are looking to take your breakfast or midday snack to the next level (and the complete opposite of mine), she has just the recipe below...
To take your almond milk to the next level, I’m telling you that you need to try it with fresh strawberries and toasted coconut!  While you could really add any fruit, I just love this specific flavor combination. And because I prefer my coconut toasted for that extra crunch I simply pop the coconut into a toaster oven for literally two minutes before adding it into the smoothie. 
Depending on what time of year it is, the fresh strawberries will differ in sweetness, so after blending, try a taste and then add a little agave if it needs more sweetness. You can also added cinnamon and nutmeg for warmth, and fresh vanilla bean would create a wonderful vanilla flavor too. 
Strawberry Almond Milk with Toasted Coconut
Prep Time
Cook Time
Total Time
1 Cup raw almonds 2 Cups water, and more for soaking
Agave syrup or maple syrup, to taste (optional) 1 Pint strawberries
1 Cup coconut flakes, toasted 1 Whole vanilla bean, chopped or 1/2 tsp vanilla extract
1/4 Teaspoon cinnamon 1/4 Teaspoon nutmeg
Coconut flakes, to garnish
Soak the almonds 1-2 days.
Place the almonds in a bowl, covering with an inch of water to absorb.
Cover them with a cloth overnight or put in the refrigerator for up to 2 days.
Drain and rinse the almonds. drain the almonds from their soaking water and rinse them under cool running water.
Combine almonds and water in blender. place the almonds in the blender and cover with 2 cups of water.
Blend at the highest speed for 2 minutes.
Pulse blender to break up the almonds, then blend continuously for two minutes. the almonds should be a very fine meal and water should be white and opaque.
Strain the almonds. line the strainer with a cheese cloth, and place over a measuring cup.
Pour the almond mixture into the strainer.
Press all the almond milk from the almond meal. gather cheese cloth around the almond meal and twist close. Squeeze to extract as much almond milk as possible.
Sweeten to taste. taste the almond milk, and if a sweeter drink is desired, add agave to taste.
Refrigerate almond milk. store the almond milk in sealed containers in the fridge for up to two days.
Combine almond milk, strawberries, toasted coconut flakes, chopped vanilla bean, cinnamon and nutmeg in a blender.
Blend well, adding coconut flakes to garnish.