A dairy-free drink that develops a natural sweetness and velvety texture through the combination of oats and coconut flakes. No powder, no additives – just two basic ingredients blended together. Perfect for hot days or as a base for coffee and desserts. Add a pinch of salt if you like to enhance the flavors.
And here’s what you need for the coconut oat drink
100 g oats (rolled or steel-cut, not instant)
1 liter cold water
50 g unsweetened dried coconut flakes
20 ml maple syrup (or 15 g raw cane sugar)
1 pinch of sea salt (optional but recommended)
Key points
The trick is soaking first: soaking the oats and coconut flakes in 200 ml of water for 10 minutes makes the milk creamier and reduces the strain on the blender. For an extra smooth texture, strain the liquid twice – first through a coarse sieve, then through a cotton cloth. This removes any fibers that might otherwise end up in your glass.
Variations
- Coconut oat drink with vanilla — stir in ½ pod of fresh vanilla bean or 1 tsp vanilla extract into the finished milk. Pairs well with coffee or as a base for desserts.
- Coconut oat drink with turmeric — mix ½ tsp turmeric powder and a pinch of black pepper with the dry ingredients. Anti-inflammatory and adds a subtle spice.
- Coconut oat drink with coffee — stir in 50 ml cold espresso or 1 tsp instant coffee powder into the finished milk. Serve as a creamy iced coffee with 2 ice cubes.
Frequently asked questions
Can I heat the milk?
Yes, but do so carefully: excessive heat causes the oats to curdle. Warm gently in a bain-marie or over low heat while stirring. Do not boil.
How long does the drink keep?
Stores in the fridge for 3–4 days. Shake well before serving as the coconut flakes may settle. For longer storage, freeze in portions – shake vigorously after thawing.
Why does my milk taste bitter?
This happens if the oats are blended for too long. The blender should run for no more than 90 seconds. Alternatively, soak the oats in water for 10 minutes first – this speeds up the process.
