Tropical Coconut Horchata

    6 hours 15 minutes

    Horchata is a rice-based Mexican drink. This version adds coconut for a more tropical taste. You can also add rum to make this a tropical cocktail!

    21 people made this

    Serves: 12 

    • 1 cup (155g) uncooked white rice
    • 1 cup (155g) almonds
    • 1 cup (60g) shredded coconut
    • 3 cups (750ml) boiling water
    • 1 can (400ml) coconut milk
    • 1 can (400ml) sweetened condensed milk
    • 5 cups (1.25L) cold water, or more as needed
    • 5 cups ice

    Preparation:15min  ›  Extra time:6hours resting  ›  Ready in:6hours15min 

    1. 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.
    2. 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.

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    Reviews in English (16)


    This is so good! I've made horchata before but not like this version. I put it in a milk bottle and my neighbor thought it was just that and poured herself a glass. What a surprise!! Now she's into making horchata at her house. Thanks!! Rum does work in it too.  -  20 Oct 2010  (Review from Allrecipes USA and Canada)


    Patience!!! Takes a while to make this but OHH is it worth it. For those having trouble straining it try placing a double layer of cheese cloth over a bowl and secure with a large rubber band. Pour puree over cheese cloth and allow to drain. Repeat process using a sieve to get the smaller particles out. It's an extra step but much easier than trying to force it through a sieve the first time and gives you a much smoother puree to finish with.  -  11 Apr 2011  (Review from Allrecipes USA and Canada)


    I made this today and just tried it--delicious! I have never tried horchata, so I have no basis for comparison, but I like it a lot. My only issue was trying to strain the rice just didn't seem to be flowing through the sieve...maybe a drop at a time, but at times not even that. I finally took a flat glass pitcher lid and used that to press the top of the mixture, and then it came through. Does anyone know if there is a way to make that process easier? It did eventually work though, and it tastes great! I highly recommend adding the rum. Thanks for the great recipe!  -  29 May 2010  (Review from Allrecipes USA and Canada)