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Toasted Coconut Milk

This is a nut milk that will whisk you away to a tropical paradise in just one whiff. Nutty, toasty, sweet, and creamy, this is by far one of my favorite milks to sip on in the summer months.

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Toasted Coconut Milk


  • 1 cup / 75g unsweetened, dessicated coconut
  • 4 cups / 1L filtered water
  • fine sea salt optional
  • sweetener of choice optional


  • Toast your coconut over medium-high heat in a thin layer stirring frequently until golden brown. Spread on a plate to cool.
  • Once cooled, place in the blender with the water. Blend until combined, about 30 seconds. Add a pinch of salt to taste and blend again.
  • Strain the milk through a nut milk bag or sieve (save the pulp for baking, porridge, etc.). Pour the milk into a clean jar, store in the fridge for up to 5 days. Freeze in ice cube trays to use at a later date.


Makes 1L