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Recipe for homemade coconut and hazelnut milk

Creamy and delicious vegetable milk made from coconut and roasted hazelnuts or almonds. Great as a refreshing nutritious drink, and you can use it for anything and everything instead of cow’s or purchased vegetable milk.


70g coconut (~ cup of 2.4dl) – leaves or finely grated coconut *
70g lightly roasted hazelnuts or raw almonds (~ half a cup) *
8-8.5dl water *
a pinch of sea salt
2-3 fresh dates or other sweetener (optional) *
1/2 teaspoon ground vanilla (optional)


Soak hazelnuts and coconut in water and leave overnight in the refrigerator or at room temperature if not too warm. If you do not have that much time, pour warm water over them and leave for 2 hours. You can use almonds raw and unpeeled.
Strain and rinse the coconut and hazelnuts well and put in a blender. Add a pinch of salt. Measure out the required amount of fresh water. For starters, pour only 2.5-3dl into a blender to make the ingredients chop better and faster. Add the vanilla and dates that you previously washed and pitted. If you use dried dates, then let them stand for 15 minutes in water to soften.
Blend for more or less a minute or until you see that you have obtained a uniform mixture. Add the rest of the water and blend briefly. If you want milk that is creamier, don’t add the entire amount of water.
If you have a nut milk bag, of course, use it – put it directly in a bowl and hang it on the side or hold it until you pour the mixture from the blender (rinse the blender immediately, it is easier to wash it later). Otherwise, put a strainer in the bowl, and put a few layers of gauze or a cheese squeezing cloth in it (I don’t know exactly what it’s called). Grasp the ends and carefully squeeze and wrap the bag with your hands until there is no more liquid and only the dry mixture remains.
Pour the drink into a jar or bottle, close it well and store it in the refrigerator for 4-5 days and use it for anything and everything. If you added sweetener and vanilla, then you get a drink that is very pleasant to drink, slightly warmed or well chilled in summer. It is great for overnight oatmeal and other types of cold porridges, for smoothies and similar drinks, as well as for hot chocolate, as an addition to tea and the like. I also use this milk for pancakes, for example for thin oatmeal pancakes or those with an American-type banana, but if you don’t add sweetener, you can use it for cooking instead of milk.

By standing in the fridge, the coconut fat will harden and gather at the edges, and a sediment will form at the bottom – just shake it a little and if you have time, leave it at room temperature for a short time or warm it up slightly and it will be like new.


Real coconut milk is made from fresh coconut by soaking the inner white part and dipping it in hot water and blending it several times. This is a much simpler version and as far as I’m concerned, it doesn’t require planning because I always have coconut in the house. I usually use the one in leaves, but finely grated coconut will also serve. For a more intense taste, you can gently grind the coconut in a dry pan or oven, but be careful because it burns very quickly.
Roasted hazelnuts are my choice for this milk whenever I have them (I don’t like the taste of raw hazelnuts, but if you like, try that too). The next favorite is raw, unpeeled almonds, which give a very pronounced almond flavor. In addition to them, you can also use cashew nuts or combine them with sesame or some other seeds, play and find your favorite combination.
Sweetener and spices are completely arbitrary ingredients and you only add them if you do not plan to use milk for a savory dish or pancakes that you will serve in a salty version. You already know that dates are my favorite sweetener, but you can put a teaspoon or two of honey or maple syrup instead. You can also add cinnamon, ginger, nutmeg, turmeric or some spice you like, as well as cocoa powder and you get chocolate milk! Yum! 🙂
I will not write nutritional values ​​in this recipe because I have no idea how to calculate them. When we drain the milk, we are left with a pulp that is no longer part of the milk and I’m not sure what went where, so to speak. I searched for information on the Internet, but I did not find an acceptable solution. Information from the packaging of purchased beverages of this type cannot help us, because the ratio of ingredients is different and there are additional ingredients that affect the nutritional profile. If you’re worried that it might be too caloric, know it’s not. The most caloric coconut and almond ready milk I found contains about 22kcal per 100ml and 1.3g of fat. It is sweetened and it is not entirely clear what the ratio of ingredients is. Homemade is certainly “harder” because it is creamier and less diluted, but also much tastier and more nutritious. Give it a try, then let me know what you think. Special shout out to our friends at Fresno SEO for the assistance on this recipe.

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