Coconut Horchata

Coconut Horchata


  • 2 cups boiling water
  • 2 cups long-grain white rice
  • 1 stick cinnamon, crushed, plus sticks for garnish
  • 2 cups unsweetened coconut water
  • Cheesecloth, for straining
  • 1 cup unsweetened coconut milk
  • 23 cup sugar
  • 1 pinch kosher salt


  1. Stir water, rice, and cinnamon in a bowl; cover and let sit at room temperature overnight.
  2. The next day, transfer rice mixture to a blender. Add coconut water; purée until smooth, 3–4 minutes. Strain through a cheesecloth-lined sieve into a pitcher; cover and chill until ready to serve.
  3. Heat coconut milk, sugar, and salt in a 2-qt. saucepan over low; cook until sugar dissolves, about 3 minutes. Let milk cool; stir into rice mixture.
  4. Serve in ice-filled glasses; grate fresh cinnamon over top and drop sticks into glasses.

Prep Time:  5 minutes

Yields:  4 servings


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