Preheat oven to 350.

Sprinkle almonds and coconut flakes on a non stick baking sheet.

Toast them in the oven for about 1 - 2 minutes and then flip.

Toast for another 1-2 minutes.

Let the mixture cool for 1-2 minutes.

Place in bowl.

Pour 1/2 cup unsweetened coconut almond milk over the cereal.

Add 1 pack of Splenda; sprinkling it on top of the coconut, almonds and milk.