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4.6 from 5 votes

Coconut Almond Coffee Creamer

Prep Time10 mins
Total Time12 hrs 10 mins
Servings: 1 cups
Author: Emily Caruso


  • 1 cup raw almonds
  • 1 1/2 cups water plus more for soaking
  • 1/2 cup unsweetened coconut flakes toasted
  • 2 tablespoons coconut sugar


  • 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.