Barley Malt with Coconut

Are you tired of soy or rice milk? Then you must try this barley malt. Refined with fresh coconut, this milk alternative is a special taste experience. The recipe is from the book Vegane Milchshakes from María del Mar Gómez.


  • 1 ½ l water
  • 30 g pearl barley soaked in for 6 hours before preparation
  • 50 g coconut flakes
  • 1 tbsp. oil cold-pressed
  • 80 g sugar
  • 1 tsp. vanilla sugar or vanilla aroma
  • 1 pinch Sea salt


  • Bring all ingredients to a boil, cover with a lid and let it simmer for 10 minutes.

  • Let the liquid cool down, then mix everything with a blender for 5 minutes until smooth.

  • Filter it (with cotton cloth or kitchen towel, a big bowl and a wooden spoon).

Additional information

Photos from Becky Lawton und Archiv Oceano Ambar