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Horchata de Coco

Author Vianney Rodriguez


  • 1/2 cup flaked unsweetened coconut
  • 1/2 cup uncooked long-grain white rice
  • 2 cups boiling water
  • 2 cups rice milk
  • 2/3 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • toasted coconut for garnish


  1. Combine coconut and rice in a blender. Add 2 cups boiling water; let stand 15 minutes. Blend 1 minute or until smooth. Strain mixture through a fine sieve or cheesecloth into a pitcher, pressing mixture with the back of a spoon to remove as much liquid as possible. Discard solids. Stir in remaining ingredients, stirring until sugar dissolves. Serve over ice.
  2. For toasted Coconut: Place coconut in a thin layer on baking sheet and bake in preheated 325 degree oven for 5 minutes.The coconut will toast quickly, be sure to stir to ensure even color.

Recipe Notes

recipe from Cooking Light