Horchata de coco is a Guatemalan variant of traditional horchata, made with shredded coconut instead of, or alongside, jícaro seeds, giving a creamier, more aromatic drink.
It’s a refreshing drink very popular in Guatemala’s coastal areas, where coconut is an abundant, prized ingredient.
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Guatemalan Coconut Horchata
- Prep Time: 4 hours
- Total Time: 4 hours
- Yield: 6 servings
- Category: Beverage
- Cuisine: Guatemalan
Ingredients
- 2 cups of shredded coconut (fresh or dried)
- 1/2 cup of raw rice
- 2 of cinnamon sticks
- 4 cups of water
- to taste of sugar
- to taste of ice
Instructions
- Soak, soak the shredded coconut and rice in water together with the cinnamon for several hours.
- Grind, drain and grind the soaked mixture with a little fresh water until you get a fine mixture.
- Strain, strain the mixture, pressing well to extract as much liquid as possible.
- Dilute, mix the strained liquid with the rest of the water.
- Sweeten, add sugar to taste and mix well.
- Chill, refrigerate before serving.
- Serve, serve very cold, with ice.
Tips for getting it right
- Pressing the shredded coconut well while straining helps extract all its flavor and creaminess into the liquid.
- Fresh coconut gives a more intense flavor, though dried coconut also works well.
- Adjust the amount of water depending on whether you prefer a more concentrated or lighter horchata.
- It’s a drink especially popular in Guatemala’s coastal areas.
Traditional variations
- It’s a coastal variant of traditional horchata, very popular where coconut is abundant.
- Some versions combine coconut with jícaro seeds for a mixed flavor.
How to serve
Horchata de coco is served very cold, in a glass, with ice.
It’s a refreshing drink very popular in Guatemala’s coastal areas.
Recommended sides
- Coconut bread
Did you know?
Horchata de coco is a regional variant that reflects the availability of coconut in Guatemala’s coastal areas.
Its texture is creamier than traditional jícaro horchata, thanks to coconut’s natural fat.
Frequently Asked Questions
It's a Guatemalan variant of traditional horchata, made with shredded coconut, rice, and cinnamon.
Horchata de coco has a creamier texture thanks to coconut's natural fat, while jícaro horchata is lighter.
It's especially popular in Guatemala's coastal areas, where coconut is an abundant ingredient.
Yes, some versions combine coconut and jícaro seeds for a mixed flavor.
