Place almonds in a quart size mason jar and cover with 2 cups filtered water. Place the lid on and refrigerate for 12 hours (or up to 24). Drain and rinse almonds.
Place soaked and drained almonds in the jar of a high speed blender. Add 1 1/2 cups filtered water, toasted coconut, and coconut sugar.
Blend on high for 1-2 minutes. Pour through a nut milk bag set over a large spouted measuring cup or bowl. Gently squeeze, making sure all liquid is released. Discard almond pulp.
Pour coconut almond coffee creamer into a mason jar. Use within 3 days.