x

Email this Recipe

Drinks

Toasted Coconut Horchata

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!

Toasted Coconut Horchata

Loading text goes here What's This? OK

About This Recipe

Yield:makes enough horchata for about 4 servings
Active time:10 minutes
Total time:12 hours
Special equipment:cheesecloth, fine mesh strainer
This recipe appears in: 3 Delicious Aguas Frescas To Make At Home

Ingredients

  • For the Horchata:
  • 2/3 cup long grain white rice
  • 1/3 cup unsweetened coconut flakes
  • 3 cups warm tap water
  • 1/3 cup sugar
  • Extra water or milk, as desired
  •  
  • To serve:
  • Ice
  • Ground cinnamon
  • 1 cinnamon stick (optional)

Procedures

  1. 1

    For the Horchata: Preheat the oven to 350°F. Place the rice in a blender and blend on high speed until it resembles coarse cornmeal, 15 to 20 seconds. Transfer to a large bowl and set aside.

  2. 2

    Spread coconut flakes in a baking dish and transfer to oven. Bake until lightly toasted and golden brown around the edges, 1 to 3 minutes. Place toasted coconut flakes in the bowl with the pulverized rice and cover with 3 cups water. Refrigerate overnight.

  3. 3

    The next day, transfer mixture to a blender and blend on high speed until only very fine pieces of rice are visible, about 2 minutes. Strain into a large bowl through a fine mesh strainer lined with a double-layer of cheesecloth. Add 1/3 cup sugar and whisk until sugar is dissolved. Adjust flavor with extra water or milk, as desired. Refrigerate until ready to serve.

  4. 4

    To serve: Fill a glass with ice. Pour in the horchata. Garnish with ground cinnamon and a whole cinnamon stick if desired. Unserved horchata can be kept in the refrigerator for up to 3 days.

Comments

Add a comment

Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: