Horchata de Coco

Horchata de coco is a traditional Latin American drink made with rice, cinnamon, and coconut. This is a variation of the classic Spanish Horchata.

Originally prepared with chufa (tigernuts), the recipe became popular in Mexico, where cooks adapted it with rice.

In this horchata de coco recipe, I soak rice overnight with cinnamon and then blend it with rich coconut milk to create a creamy, tropical base.

The drink is lightly spiced with cinnamon, coconut extract, and sweetened with sugar. Serve it over ice for a refreshing drink.

Ingredients You'll Need

Note: See the recipe card for quantities

• Rice: Base that adds body and mild sweetness.
• Cinnamon stick: Brings a warm, aromatic flavor.
• Water: Helps extract flavor and starch from the rice.
• Coconut milk: Provides creaminess.
• Sugar: Sweetens and balances flavors; can be substituted with sweetened condensed milk for an even creamier result.
• Unsweetened coconut flakes: Add a deeper coconut flavor.

How to Make Horchata de Coco

Note: Full instructions are provided in the recipe card below.

1. In a bowl, combine the rice, cinnamon stick, and 2 ½ cups of water. Cover and soak for at least 12 hours or overnight.
2. Transfer the rice, cinnamon, unsweetened coconut flakes, and soaking liquid to a blender. Blend until completely smooth and no longer gritty. Add remaining water and blend again, working in batches if needed.
3. Line a strainer or colander with two layers of damp cheesecloth and place it over a bowl. Pour in the blended mixture in portions, stirring gently to help it pass through. Gather the cheesecloth, twist, and squeeze firmly to extract all the liquid.
4. Return the strained liquid to the blender. Add the coconut milk, coconut extract, and sugar, then blend until smooth.
5. Refrigerate until chilled. Stir before serving and pour over ice in tall glasses

Hint: If you're short on time, you can speed things up by soaking the rice in hot water for about 2 to 4 hours instead of overnight.

Storage, Make Ahead, & Freezing

Storage: Horchata de coco will keep in the refrigerator for up to 3 days. Store it in a covered pitcher or airtight container and stir well before serving, as separation is normal.
Make Ahead: You can prepare it a day in advance to save time or allow the flavors to deepen.
Freezing: Freezing isn't recommended, since coconut milk tends to separate and lose its creamy texture once thawed.

Camila's Tips & Variations

• Sweet & Creamy: Swap the sugar for sweetened condensed milk, and replace 12 oz (1 ½ cups) of water with one 12-oz can (1 ½ cups) of evaporated milk for extra richness.
• Nutty Twist: Blend a handful of almonds (about ½ cup) with the rice to add a deeper, nutty flavor.

Frequently Asked Questions

Did you know?

Horchata comes in many varieties around the world-originally, Spanish horchata was made from chufa (tigernuts), but Mexican-style versions use rice. For more history, see: Horchata on Wikipedia.

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Recipe

Horchata de Coco

by Camila Benitez

Horchata de coco is a traditional Latin American drink made with rice, cinnamon, and coconut. This is a variation of the classic Spanish horchata.

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Prep Time 15 minutes mins

Resting Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Course Drinks

Cuisine Mexican

Servings 8

Calories 374 kcal

Equipment

• Glass jars or bottles
• Glass

Ingredients

  

1x2x3x

• ▢ 250 g raw white rice
• ▢ 85 g unsweetened coconut flakes
• ▢ 2 small cinnamon stick
• ▢ 5 cups water , divided
• ▢ 14 ounce can unsweetened coconut milk
• ▢ ¾ cup sugar or sweetened condensed milk
• ▢ 1 teaspoon coconut extract

Instructions

 

• In a bowl, combine the rice, cinnamon stick, unsweetened coconut flakes, and 2 ½ cups of water. Cover and soak for at least 12 hours or overnight.
• Transfer the rice, cinnamon, and soaking liquid to a blender. Blend until completely smooth and no longer gritty. Add remaining water and blend again, working in batches if needed.
• Line a strainer or colander with two layers of damp cheesecloth and place it over a bowl. Pour in the blended mixture in portions, stirring gently to help it pass through. Gather the cheesecloth, twist, and squeeze firmly to extract all the liquid.
• Return the strained liquid to the blender. Add the coconut milk, coconut extract, and sugar, then blend until smooth.
• Refrigerate until chilled. Stir well before serving and pour over ice in tall glasses.

Notes

Storage: Horchata de coco will keep in the refrigerator for up to 3 days. Store it in a covered pitcher or airtight container and stir well before serving, as separation is normal.

Make Ahead: You can prepare it a day in advance to save time or allow the flavors to deepen.

Freezing: Freezing isn’t recommended, since coconut milk tends to separate and lose its creamy texture once thawed.

Nutrition

Nutrition Facts

Horchata de Coco

Amount per Serving

Calories

374

% Daily Value*

Fat

 

19

g

29

%

Saturated Fat

 

17

g

106

%

Polyunsaturated Fat

 

0.3

g

Monounsaturated Fat

 

1

g

Sodium

 

21

mg

1

%

Potassium

 

229

mg

7

%

Carbohydrates

 

50

g

17

%

Fiber

 

4

g

17

%

Sugar

 

21

g

23

%

Protein

 

4

g

8

%

Vitamin A

 

3

IU

0

%

Vitamin C

 

2

mg

2

%

Calcium

 

33

mg

3

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.