Serious Eats: Recipes

Toasted Coconut Horchata

[Photographs: Autumn Giles]

This horchata uses toasted coconut flakes to add richness and flavor. Many horchata recipes recipes cut their final product with whole milk or rice milk. While you're welcome to do that here, I left this version, adapted from Paletas, by Fany Gerson, somewhat more concentrated so you can serve it over ice.

About the Author: Autumn Giles is a writer in Queens, NY. You can see her work on Autumn Makes & Does, listen to her talk on the Alphabet Soup Podcast, and talk at her on twitter.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Printed from

© Serious Eats