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Coconut Horchata
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Prep Time:
15 minutes
Total Time:
375 minutes
Tropical Mexican coconut horchata with rice, almonds, coconut, and condensed milk.
Ingredients:
  • 1 cup uncooked white rice
  • 1 cup almonds
  • 1 cup sweetened flaked coconut
  • 3 cups boiling water
  • 1 (14 ounce) can coconut milk
  • 1 (14 ounce) can sweetened condensed milk
  • 5 cups cold water, or more as needed
  • 5 cups ice
Instructions:
  • Combine rice, almonds, and coconut flakes in a food processor and pulse until finely ground like sand. Transfer the mixture to a bowl and mix in boiling water. Cover and let rest for 6 hours or overnight.
  • Double strain the rice mixture through a sieve, omitting the ground rice, almonds, and coconut. Mix in coconut milk and sweetened condensed milk. Add cold water and serve over ice.

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