Photo: Coconut Horchata with Cinnamon

Coconut Horchata

This Mexican staple is usually made with rice milk. Here is a low sugar variation made from fresh coconut meat.

4 cups

Updated: Mon, 05/13/2019 - 8:52pm


  • ½ cup fresh or dried coconut meat
  • 4 cups water
  • 1 teaspoon vanilla
  • Pinch of stevia, to taste
  • 2-4 teaspoons of ground cinnamon, to taste


  1. Blend the coconut, water, vanilla, stevia, and cinnamon until fine.
  2. Adjust to taste.
  3. Strain if desired.
  4. Serve over ice. It will keep refrigerated for 3 days. Enjoy!