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Caribbean peanut punch

Caribbean peanut punch

Vegan, dairy free and gluten free carribean punch
Course Drinks
Cuisine Caribbean
Prep Time 2 minutes
Cook Time 7 minutes
Total Time 9 minutes
Servings 4 servings
Calories 635kcal
Author Charla


  • 1 cup of shelled peanuts skinless is optional
  • 11/4 cup of coconut milk see post for recipe
  • ½ cup of dairy free condensed milk see post for recipe
  • ½ cup of water
  • ½ tsp of vanilla powder or extract
  • ¼ tsp of nutmeg


  • Preheat the oven at 350 degrees or gas mark 4.
  • Pour the peanuts on a lined baking tray and roast for roughly 5-7 minutes (you should be able to smell the aroma).
  • Remove from oven and allow to cool.
  • Place the peanuts, water and coconut milk in a blender and blend into the peanuts are ground.
  • Pour into a cheesecloth and strain the peanut liquid, squeeze out the excess and discard the pulp.
  • Stir in the condensed milk, vanilla and nutmeg.
  • Serve accordingly.


Store in the refrigerator and consume within a few days.


Calories: 635kcal | Carbohydrates: 34g | Protein: 15g | Fat: 53g | Saturated Fat: 33g | Cholesterol: 5mg | Sodium: 62mg | Potassium: 582mg | Fiber: 3g | Sugar: 24g | Vitamin A: 96IU | Vitamin C: 2mg | Calcium: 143mg | Iron: 6mg