Coconut Horchata
Prep time
Total time
Prep/Total Time estimate doesn't include overnight soak. Makes 1 quart.
Recipe type: Drinks
Serves: 4
  • 1½ cups shredded unsweetened coconut
  • 1 cup sliced almonds
  • ½ cup Jasmine rice (uncooked)
  • 2 cinnamon sticks (each about 3-inches long)
  • 5 cups water, divided
  • ¼ cup honey or sweetener of your choice
  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.
Delicious over ice or straight up.
Adapted from Food 52's Horchata recipe and inspired by Suja's Vanilla Cloud.
Nutrition Information Per Serving
Serving size: 1 cup Calories: 120 Fat: 3.5 g Saturated fat: 2 g Trans fat: 0 g Carbohydrates: 23 g Sugar: 19 g Fiber: 1 g Protein: 1 g Cholesterol: 0 mg
Recipe by Veg Girl RD at