Coconut Rice Cooler Horchata De Coco Recipes

HORCHATA DE COCO (MEXICAN COCONUT RICE DRINK)

Steps:

• Place coconut and rice in a blender. Pour boiling water on top. Allow to set for 15 minutes.
• Blend 1 minute on high speed.
• Strain mixture through a fine mesh sieve into a bowl, pressing mixture with a spoon or silicone spatula to remove as much liquid as possible. Discard solids.
• Add coconut milk, rice milk, sugar, vanilla, and cinnamon. Whisk to combine and until sugar dissolves.
• Transfer mixture to a pitcher. Chill thoroughly.
• Serve chilled over ice.

COCONUT HORCHATA

Steps:

• Place rice, almonds, and coconut flakes into a food processor. Process until ground to the consistency of sand. Pour rice mixture into a bowl and stir in the boiling water. Cover and rest for 6 hours or overnight.
• Strain rice mixture through a sieve twice, discarding the ground rice, almonds, and coconut. Stir in the coconut milk and sweetened condensed milk. Stir in the cold water and serve over ice.

RACHEL'S COCONUT HORCHATA

Steps:

• Blend 2 cups skim milk, rice, and cinnamon sticks in a blender on low speed until rice and cinnamon are slightly chopped. Increase speed to high and blend until rice is very small and cinnamon sticks are crushed, 2 to 3 minutes. Pour rice mixture into a sealable container and cover tightly. Refrigerate for 24 hours.
• Strain rice mixture through a fine sieve into a bowl. Discard rice and cinnamon sticks. Stir remaining 6 1/2 cups milk, coconut milk, sugar, and vanilla extract into rice mixture until sugar is dissolved. Refrigerate until chilled.