Sonoratown’s Coconut Horchata

Time 15 minutes
Yields Makes 7 ½ cups
Sonoratown’s Coconut Horchata
(Camily Tasi / For The Times)

In a blender, combine the rice, canela and water, and blend to break up the rice, about 30 seconds. Pour the mixture into a large bowl and stir in the vanilla; rinse and reserve the blender. Cover the bowl with plastic wrap and refrigerate overnight.


Meanwhile, combine the coconut meat, cream, milk, and water in the blender and blend on high until smooth. Pour the coconut mixture through a fine strainer to remove any unblended pieces then pour into a large pitcher; refrigerate with the rice mixture.


The next day, stir and strain the rice mixture into the coconut mixture, then taste and add more water, if needed, to reach your desired consistency. Add the sugar, stir until dissolved, then add more to taste. Serve the horchata over ice.

Ben Mims is the cooking columnist for the Los Angeles Times. He has written three cookbooks and has worked as a food editor and recipe developer for several food media publications, such as Lucky Peach, Food & Wine, Saveur, Food Network and Buzzfeed/Tasty.
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