Coconut horchata is one of Guatemala’s traditional drinks: rice, grated coconut, and cinnamon ground dry and blended with coconut water, with a touch of vanilla.
It’s a drink shared across Central America; this is the Guatemalan recipe, made only with coconut water, no milk.
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Guatemalan Coconut Horchata
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 glasses
- Category: Drink
- Cuisine: Guatemalan
Ingredients
- ½ cup broken rice
- ½ cup grated coconut
- 1 cinnamon stick
- ½ teaspoon vanilla
- ¼ cup sugar
- 1 liter of coconut water
Preparation
- Process dry, put the rice, grated coconut, and cinnamon in the blender and process them dry for 1 to 2 minutes.
- Rest and strain, add 3 cups of the coconut water, let it rest 5 minutes, and strain the mixture.
- Finish and chill, add the vanilla, sugar, and the rest of the coconut water, blend again, pour into a pitcher, and refrigerate.
Tips
- Process the rice, coconut, and cinnamon dry so they release all their flavor.
- Strain well before adding the rest of the coconut water.
- Serve it well chilled.
Traditional variations
- Elsewhere in the region it’s made with milk and with rice soaked overnight.
How to serve
Serve the coconut horchata well chilled, over ice if you like.
Recommended pairings
- Tapado
- Coconut bread
Did you know?
Coconut horchata is listed among Guatemala’s traditional drinks, alongside hibiscus and tamarind frescos.
Frequently Asked Questions
No, the Guatemalan recipe is made only with coconut water.
No, it's processed dry with the coconut and cinnamon and rests just 5 minutes in the coconut water.
Broken rice, which grinds easily.
