Coconut Horchata

Before I dive into this delightful coconut horchata recipe, let’s consider what to enjoy with it. Picture a warm summer evening, friends gathered around a table, and you’ve whipped up a batch of coconut horchata. It’s thirst-quenching, creamy, and perfectly sweet. But what’s that without something to complement it?

Here are a few ideas:

Spicy Tacos: Think of a small corn tortilla filled with spicy shrimp or fish. The horchata’s sweetness balances the heat wonderfully.
Churros: These crispy, sugar-dusted pastries are a classic treat. Dipping them into your horchata? Pure bliss.
Fresh Fruit: A fruit platter with mango, watermelon, or papaya enhances the tropical vibe. The freshness of the fruits marries perfectly with the creamy drink.
Grilled Meats: Barbecue chicken or grilled vegetables enhance the flavors. Pairing the savory notes of grilled meats with creamy horchata is a match made in culinary heaven.
Desserts: Light desserts like coconut flan or tres leches cake can pair beautifully. The richness of desserts finds a soothing companion in horchata.

You’ll Also Like These Recipes

Let’s talk refreshing beverages. There’s something about coconut horchata that feels like a tropical vacation in a glass. For those unacquainted with horchata, you may be wondering what the fuss is about. This creamy delight, originating from Mexico, is deeply loved for its smooth, sweet flavor. It’s not just a drink; it’s a celebration of textures and tastes that tantalize the senses.

In this post, I’ll guide you step-by-step in making a delicious coconut horchata. As a registered dietitian and food enthusiast, I love creating recipes that are both simple and full of flavor. Let’s embark on this culinary journey together, where I’ll share insight, techniques, and everything you need to know about horchata.

What is Coconut Horchata?

Coconut horchata is a variation of the traditional Mexican drink, horchata de arroz, which generally uses rice as a base. In this coconut version, we integrate both rice and coconut milk, creating a beverage that’s rich, creamy, and filled with notes of vanilla and cinnamon.

The process of making horchata involves soaking the rice and blending it to create a smooth mixture, which is then sweetened and spiced. It’s the kind of drink that tingles your taste buds and makes you dream of sandy beaches and sun-tanned days.

What is the Flavor Profile of This Dish?

Imagine creamy, sweet, and subtly spiced flavors dancing on your palate. The combination of coconut and vanilla gives the drink its signature sweetness, while the cinnamon echoes warmth.

The refreshing nature of coconut milk adds a velvety texture, making each sip smooth and satisfying. If you love creamy beverages with a hint of sweetness, you’re in for a treat.

Why You’ll Love This?

You’ll love coconut horchata for several reasons:

Easy to Make: With just a few simple ingredients, this recipe is a breeze. Anyone can whip it up.
Versatile: Enjoy it as a refreshing drink, but it can also pair wonderfully with a meal or dessert.
Customizable: Want it sweeter? Add more maple syrup. Prefer it thicker? Adjust the coconut milk. The possibilities are endless.
Nutritional Benefits: With coconut milk, it’s dairy-free and provides healthy fats. Plus, the rice adds necessary carbohydrates for energy.
Tropical Escape: Just one sip can transport you to a beachside resort.

Ingredients

For the Rice Blend:

3–4 tablespoons pure maple syrup (or to taste): This natural sweetener enhances the overall flavor without being overpowering.
2 teaspoons vanilla extract (preferably pure or homemade): Elevates the drink with warm, sweet notes.
2 cups filtered water: Essential for soaking and blending the rice.
1 small strip of lemon zest: A little brightness that balances the sweetness.
1 medium cinnamon stick (about 3 inches long): Infuses the drink with warm spices.
1/4 teaspoon sea salt (optional, to enhance flavor): A little salt can make the sweetness pop.
1 cup long grain white rice, rinsed thoroughly: The base of our horchata.
1 cup light coconut milk (unsweetened for best balance): Adds creaminess without overwhelming sweetness.

For Serving:

Ground cinnamon: A warm sprinkle for an extra touch.
A splash of coconut cream (optional, for a creamier texture when serving): Takes it to another level!
Ice cubes: Essential for a refreshing drink (try infusing with vanilla bean for extra flavor).

Step-by-Step Instructions

Step 1: Soak the Rice

Start by rinsing your rice under cold water until the water runs clear. Place it in a bowl and cover with two cups of filtered water. Add that small strip of lemon zest and the cinnamon stick. Let it soak for at least four hours, preferably overnight. This softens the rice and lets the flavors infuse.

Step 2: Blend the Mixture

After your patience is rewarded and the rice has soaked, discard the lemon zest and cinnamon stick. Transfer the rice and soaking water to a blender. Add the pure maple syrup and vanilla extract. Blend on high until the mixture is smooth. You’re aiming for a creamy consistency.

Step 3: Strain the Mixture

Using a fine mesh strainer or cheesecloth, strain the blended mixture into a pitcher. This removes the rice solids, leaving you with a silky liquid. You can use the leftover rice pulp in smoothies or as a thickener in other recipes—it’s a zero waste win!

Step 4: Add the Coconut Milk

Pour in the light coconut milk and stir to combine. Give it a taste. Adjust sweetness by adding more maple syrup if needed. If you prefer a thinner texture, feel free to add more water.

Step 5: Chill and Serve

Refrigerate the horchata for at least an hour. Serve it over ice with a sprinkle of ground cinnamon on top and, if desired, a splash of coconut cream for extra indulgence.

Tips & Tricks

Sweetness Control: Taste as you go! Adjust syrup according to your preference.
Cinnamon Flavor: If you love the spice, steep a cinnamon stick in the final drink while it chills for more flavor.
Storage: Keep some horchata in the fridge for up to five days. Shake well before serving since it can separate.
Ice Alternatives: Use ice cubes made from leftover horchata. This will not dilute your drink!
Upgrade the Presentation: Serve in fancy glasses with a garnished mint leaf for a touch of elegance.

Nutrition Information

Per serving (about 1 cup):

Calories: 130
Total Fat: 4g
Saturated Fat: 3.5g
Carbohydrates: 22g
Sugars: 10g (this can vary based on the amount of syrup used)
Protein: 2g

How Can You Store This Coconut Horchata Recipe?

Coconut horchata can be stored in the refrigerator for about 4 to 5 days. Make sure to keep it in an airtight container to maintain freshness. Just remember, it may separate as it sits, so give it a good shake before serving.

Alternative Choices if Some Ingredients Are Not Available

Alternative Sweeteners: If you don’t have maple syrup, try honey or agave syrup. Both will provide sweetness, but honey may add a different flavor profile.
Coconut Milk Substitutes: You can use almond milk or oat milk if you’re looking for a lighter option. These won’t give the same flavor but will still yield a nice drink.
Rice Alternatives: In a bind? You could use oats instead of rice. Soak and blend just like the recipe suggests. The flavor and texture will differ, but it’s a creative twist.

Pamela Dunlap

Print Recipe Pin Recipe

Prep Time 4 10

Cook Time 0

Total Time 4 10

Servings: 4

Course: Drinks

Cuisine: American, Mexican

Calories: 130

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Rice Blend:

3 –4 tablespoons pure maple syrup or to taste: This natural sweetener enhances the overall flavor without being overpowering.
2 teaspoons vanilla extract preferably pure or homemade: Elevates the drink with warm, sweet notes.
2 cups filtered water: Essential for soaking and blending the rice.
1 small strip of lemon zest: A little brightness that balances the sweetness.
1 medium cinnamon stick about 3 inches long: Infuses the drink with warm spices.
1/4 teaspoon sea salt optional, to enhance flavor: A little salt can make the sweetness pop.
1 cup long grain white rice rinsed thoroughly: The base of our horchata.
1 cup light coconut milk unsweetened for best balance: Adds creaminess without overwhelming sweetness.

For Serving:

Ground cinnamon: A warm sprinkle for an extra touch.
A splash of coconut cream optional, for a creamier texture when serving: Takes it to another level!
Ice cubes: Essential for a refreshing drink try infusing with vanilla bean for extra flavor.

Equipment

Mesh Strainer, Blender

Method

Step 1: Soak the Rice

Start by rinsing your rice under cold water until the water runs clear. Place it in a bowl and cover with two cups of filtered water. Add that small strip of lemon zest and the cinnamon stick. Let it soak for at least four hours, preferably overnight. This softens the rice and lets the flavors infuse.

Step 2: Blend the Mixture

After your patience is rewarded and the rice has soaked, discard the lemon zest and cinnamon stick. Transfer the rice and soaking water to a blender. Add the pure maple syrup and vanilla extract. Blend on high until the mixture is smooth. You’re aiming for a creamy consistency.

Step 3: Strain the Mixture

Using a fine mesh strainer or cheesecloth, strain the blended mixture into a pitcher. This removes the rice solids, leaving you with a silky liquid. You can use the leftover rice pulp in smoothies or as a thickener in other recipes—it’s a zero waste win!

Step 4: Add the Coconut Milk

Pour in the light coconut milk and stir to combine. Give it a taste. Adjust sweetness by adding more maple syrup if needed. If you prefer a thinner texture, feel free to add more water.

Step 5: Chill and Serve

Refrigerate the horchata for at least an hour. Serve it over ice with a sprinkle of ground cinnamon on top and, if desired, a splash of coconut cream for extra indulgence.

Nutrition

Calories: 130kcalCarbohydrates: 22gProtein: 2gFat: 4gSaturated Fat: 3.5gSugar: 10g

Notes

Sweetness Control: Taste as you go! Adjust syrup according to your preference.
Cinnamon Flavor: If you love the spice, steep a cinnamon stick in the final drink while it chills for more flavor.
Storage: Keep some horchata in the fridge for up to five days. Shake well before serving since it can separate.
Ice Alternatives: Use ice cubes made from leftover horchata. This will not dilute your drink!
Upgrade the Presentation: Serve in fancy glasses with a garnished mint leaf for a touch of elegance.

Tried this recipe?

Let us know how it was!

Frequently Asked Questions

1. Can I make coconut horchata ahead of time?

Absolutely! In fact, it tastes great when chilled and even better the next day as the flavors meld together. Just store it in an airtight container in the fridge.

2. Is coconut horchata gluten-free?

Yes, this recipe is gluten-free since it uses rice. Always double-check your ingredients to ensure no cross-contamination occurs.

3. Can I make horchata without rice?

Yes! You can use nuts, like almonds or cashews, for a nut-based horchata. Just soak and blend as you would rice.

4. What if I can’t have sugar?

If you can’t consume sugar, consider using stevia or erythritol to sweeten the drink. Adjust to your taste, as these sweeteners can have varying levels of sweetness.

5. Can this drink be served warm?

Sure! Heat the strained horchata gently on the stove and serve warm, spiced with a dash of cinnamon for a comforting drink.

Conclusion

Coconut horchata is more than just a drink; it’s a celebration of flavors and cultures. I hope you’re inspired to whip up this tropical delight and share it with friends or savor it by yourself as a delightful treat on a sunny day.

Easy to prepare, fun to customize, and simply delicious—this recipe is one you’ll want to keep in your culinary repertoire. With the right pairing, it can be the star of your gathering or a refreshing sidekick to a home-cooked meal. So grab your ingredients and get blending; a sip of coconut horchata will take you right to that sunny beach in your mind!