Maqui Berry Coconut Pecan Milk

Hello! Welcome to my blog! I'm glad you are here. I love inspiring people to eat more plant-based meals. I've been using a lot of raw organic superfood powders in my smoothies and drinks lately. Why not boost your drinks with extra nourishment? The superfood powder I've added in this recipe is maqui berry powder. Maqui berries grow in the Patagonian mountain region of southern Chile. They are a rich source of antioxidants. They also have anti-inflammatory and antibacterial properties. I think they go great in this non dairy milk. It tastes wonderful chilled or used anywhere you would use regular milk. And plus, it is purple. How awesome is that!


1 cup pecans, soaked
4 cups purified water
1/2 cup dried coconut flakes
1 date, pitted
1 Tbsp maple syrup
1 1/2 tsp maqui berry powder
1/4 tsp vanilla extract


In a bowl, cover pecans with 1 inch of water and soak overnight. You can leave the bowl on your kitchen counter. In the morning, drain the pecans. Place pecans, 4 cups of purified water, coconut, date, maple syrup, maqui berry powder, and vanilla extract in a blender. Blend on high until smooth. Pour mixture into a nut milk bag over a clean bowl to strain out the pulp. Pour milk into a glass pitcher and place in refrigerator for at least 2 hours to chill. Stir milk before serving. Pour into clear glass. Sprinkle extra maqui berry powder on top and swirl around for aesthetics. 


This milk will separate when stored in the fridge. We usually just stir it up with a silicone spatula before using. It is best when used within a 2-3 days. You can double the recipe if you want to make more, just blend half of it at a time, so the blender will not overflow.