6 Servings
4 Cup, whole Almonds
2 1/2 Cup Coconut Water (Liquid From Coconuts)
2 Cup, shredded Coconut Meat
Soak almonds 12-24 hours to activate enzymes and remove inhibitors.
Drain and rinse almonds and place in high-speed blender.
Combine coconut water and meat in the blender with the almonds.
Pulse until smooth.
Pour into glass jar or casserole dish and cover lightly.
Leave at room temp 4-8 hours.
Cultures best at 90 degrees in dehydrator, or slightly warmed oven.
Seal in jar and refrigerate up to 3 days.
Best used within one day.
