Coconut Walnut Milk

A delightfully blend of raw walnuts and rich coconut milk, this lusciously creamy, non-dairy milk is delicious over cereal, in smoothies, or straight from the glass.

Non-Dairy Milk for Everyone

All sorts of flavors and varieties of non-dairy milk have popped up in the last few years, and I love the convenience of them – and the fun of trying the new flavors.  Many people are realizing that non-dairy milks are not just for vegans or those who are lactose intolerant. With their healthy profile, rich flavor, and creamy texture, non-dairy milks are the milk of choice simply because consumers like them!

Easy, Homemade Non-Dairy Milk

Sometimes if I don’t have any store-bought milk on hand, or if I’m wanting something super healthy (without the additives that are sometimes found in non-dairy milk), I pull the walnuts (or Brazil nuts for Brazil Nut Milk) out of my freezer, and make my own.

Making your own non-dairy milk is very easy and takes only minutes. And when it comes to different flavors, the options are nearly endless!

How to Make Smooth Non-Dairy Milk

Many recipes tell you to strain your nut milk through cheese cloth or a nutmilk bag, but I almost never do this because

1.) I like my milk to have thick rich consistency,

2.) I like the higher nutrient (especially fiber) content of unstrained milk,

3.) Iā€™m too busy to take the time.

But if you like your milk super smooth, simply blend the walnuts with water, strain, and then add the remaining ingredients and blend again.

How We Like It

Coconut Walnut Milk tastes delish over homemade granola or these Harvest Oats.

Health Benefits of Walnuts

Walnuts provide an abundance of vitamin E – which has been shown to help promote cardiovascular health. These healthy nuts have also been shown to help with weight loss and are a good source of calcium, iron, protein, and fiber.

Coconut Walnut Milk

Simple to make. Rich and nutty flavor.
Prep Time 5 minutes
Total Time 5 minutes
Course Non-Dairy Milk
YIELD 4 cups
All recipes on are property of jennifer’s kitchen and cannot be republished without written permission.


  • 2 to 3 cups water - divided
  • 1 1/2 cups full-fat, canned coconut milk - (one 14 ounce can)
  • 2/3 cup raw walnuts - be sure to use English walnuts and not black walnuts
  • 1 to 2 tablespoons pure maple syrup - or raw sugar (optional depending on desired sweetness)
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt - scant


  • Place 1 cup water, coconut milk, walnuts, sugar, vanilla, and salt in blender. (A heavy-duty blender works best for this recipe; other blenders may not get the mixture smooth enough.) Blend until very smooth and creamy.
  • Add 1 cup water for a thicker milk or 2 cups of water for a thinner milk. Blend until mixed.
  • Chill.


Milk will separate. Shake or stir before using.
Yield: 4 to 5 cups

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  1. 5 stars
    omg!!! This was my 1st nut milk attempt as I was looking for a recipe to use up my coconut milk (after making tapioca). This is delicious and I have the satisfaction I had when drinking “milk”. I used a vanilla bean and coconut sugar and …..just fantastic. I will use this on my apple crisp tonight and make again & again. I see it becoming a regular staple in my kitchen. Thanks!

5 from 2 votes

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