Coco En La Playa Recipe
Coconut, horchata, fresh lime juice, organic agave nectar
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Ingredients
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Coconut Base
Horchata Mixture
Final Touches
Method
Coconut Base Preparation
Prepare Coconut Meat
Using a coconut tool or a sharp knife, carefully open the fresh coconut and scoop out the meat. Measure 1 cup of coconut meat and set aside.
Measure Coconut Water
Pour out the coconut water from the opened coconut and measure out 1 cup. This will be used in the drink.
Horchata Mixture Preparation
Soak Rice
In a bowl, combine 1 cup of rice with 4 cups of water. Let it soak for at least 4 hours or overnight for the best flavor.
Blend Horchata
After soaking, drain the rice and place it in a blender with 4 cups of fresh water, 1 cinnamon stick, and 1 tsp of vanilla extract. Blend until smooth.
Strain Horchata
Pour the blended mixture through a fine mesh strainer or cheesecloth into a large pitcher. Press down to extract as much liquid as possible. Discard the solids.
Sweeten Horchata
Stir in 1 cup of sugar into the strained horchata mixture until fully dissolved.
Final Assembly
Combine Ingredients
In a large pitcher, combine the prepared horchata with the fresh coconut meat, 1 cup of coconut water, 2 tbs of fresh lime juice, and 2 tbs of organic agave nectar. Stir well to combine.
Serve
Fill a glass with ice cubes and pour the Coco en La Playa mixture over the ice. Garnish with a slice of lime if desired.
