This Mexican staple is usually made with rice milk. Here is a low sugar variation made from fresh coconut meat.
- 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
- Blend the coconut, water, vanilla, stevia, and cinnamon until fine.
- Adjust to taste.
- Strain if desired.
- Serve over ice. It will keep refrigerated for 3 days. Enjoy!