About this recipe:This is a twist on the traditional Mexican horchata. Ground almonds, coconut and rice are soaked, then strained and blended with coconut milk and condensed milk.
190g uncooked white rice
75g sweetened desiccated coconut
750ml boiling water
1 (400ml) tin coconut milk
1 (397g) tin sweetened condensed milk
1.25 litres cold water or more as needed
5 cupfuls ice
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Method Prep:15min › Extra time:6hr resting › Ready in:6hr15min
Place rice, almonds and desiccated coconut 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.