Print

Coconut Horchata

Top down view of canning jar filled with coconut horchata
Print Recipe

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

Loading...

No reviews

Prep/Total Time estimate doesn’t include overnight soak. Makes 1 quart.

  • Author: Veg Girl RD
  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 4 1x
  • Category: Drinks

Ingredients

Scale
  • 1 1/2 cups shredded unsweetened coconut
  • 1 cup sliced almonds
  • 1/2 cup jasmine rice (uncooked)
  • 2 cinnamon sticks (each about 3-inches long)
  • 5 cups water, divided
  • 1/4 cup honey or sweetener of your choice

Instructions

  1. Heat 3 cups of the water to almost boiling.
  2. Mix coconut, almonds, rice and cinnamon sticks in a large bowl (I use a 2-quart glass measuring cup). Pour hot water over the mixture, stir and let cool for about an hour. Cover and refrigerate overnight.
  3. Add the mixture to a blender, cinnamon sticks and all, and blend for 1 minute. You may have to intermittently stop the blender and stir things up a bit with a spoon to be sure everything is coming into contact with the blades. Add honey and 1 cup of water and blend for another 30 seconds.
  4. Strain half the mixture into a bowl or pitcher by pressing with the back of a spoon through a fine mesh strainer or by using a nut milk bag or cheesecloth. If you can find a good use for the leftover ground nuts and rice, hold on to it…otherwise, discard. Repeat with the last half of the mixture. Stir in your remaining 1 cup of water to finish your horchata.

Notes

Delicious over ice or straight up.
Adapted from Food 52’s Horchata recipe and inspired by Suja’s Vanilla Cloud.

Nutrition

Find it online: https://www.veggirlrd.com/coconut-horchata/