Another advantage to making a homemade batch of Horchata is opening up your freezer and finding some of these Coconut Horchata Paletas waiting for you.
Coconut and Horchata are natural dance partners and it’s a combo worth trying if you’ve never had it before.
Coconut Horchata Paletas Recipe
If you’re new to Horchata you’re in for a treat! It’s one of Mexico’s most popular agua frescas — a light, refreshing, rice-flavored drink that you’ll frequently see served up in taquerias.
We’re using the same Horchata recipe from a few weeks ago, so if you’ve made that before then you’ll recognize the ingredient list:
So in the above pic you’ve got:
1 cup white, long grain rice
3/4 cup raw almonds
1 cinnamon stick (or 1/2 teaspoon ground)
Add the rice to a blender (or food processor) and grind it down as much as you can.
Add the almonds, cinnamon stick, 1/4 cup sugar, and 4 cups warm water. Combine well.
Let this soak overnight in the fridge (or at least for a few hours). This will give the flavors time to infuse into the water.
This concentrated base is the starting point for serving Horchata as a drink. Simply dilute with water and add some additional sweetener (more details here).
But this concentrated version also works great for Paletas because you’ll need stronger flavors to compete with the Freeze. So we’ll simply add 1.5 cups of coconut milk to this mixture, combine, and take a final taste for sweetness (adding more if you want).
Give it a final blend and then strain through a fine mesh strainer.
You’re left with some silky smooth Coconut Horchata deliciousness. If you find yourself drinking it straight from the bowl that’s okay!
Popsicle molds are the easiest way to get homemade Paletas in your house.
But they’re not the only way, as shown in this pic from our Lime Paletas:
You can use small glasses or cups and just about any kind of stick (more options here if you don’t have a popsicle mold).
You’ll need about 1/2 cup for each of them, so this batch will make at least 10 popsicles. Leave a little space at the top for room to expand while freezing.
Put the mold in the freezer for an hour or so and then plop the sticks in.
It’s easier to position the sticks in the center once the mixture is partially frozen.
Back to the freezer they go and in a few hours you’ll have some lip-smacking Coconut Horchata Paletas on your hands.
Let them sit on the counter for a few minutes (or run some water over the mold) and they’ll pull out quite easily.
They’re a great way to mix up your summer routine and if you’re a fan of Horchata you’ll love ’em.
Store them in a Ziploc in your freezer. You can strategically place them under the frozen peas if you want to hide them from other people who might eat them all!
(This post is a proud participant in #PaletaWeek 2018 put on by Lola’s Cocina. Lola has put together a fabulous collection of authentic paleta recipes that will keep your freezer stocked all summer. You can check it out here. Thanks Lola!)
Coconut Horchata Paletas (Popsicles)
- 1 cup white rice
- 3/4 cup raw almonds
- 1 cinnamon stick (or 1/2 teaspoon ground)
- 4 cups warm water
- 1/4 cup sugar (plus more to taste)
- 1.5 cups coconut milk
- Add 1 cup white rice to a blender or food processor and grind it as fine as you can.
- Add 3/4 cup raw almonds, 1 cinnamon stick, 1/4 cup sugar and 4 cups of warm water. Blend together.
- Let this mixture sit overnight in the fridge (or at least for a few hours).
- The next day, give it another blend and then add 1.5 cups coconut milk. Combine well and taste for sweetness, adding more sugar if you want.
- Strain the mixture and discard the leftover solids. Using a fine mesh sieve works but you can also add a few layers of cheesecloth to it if you want.
- If using a popsicle mold, fill the mold with the Coconut-Horchata mixture but leave a little space at the top for room to expand while freezing. Place the mold in the freezer for an hour or so and then insert the popsicle sticks (it's easier to get them to stay in place once partially frozen). They'll need another few hours in the freezer to completely freeze.
- To remove them from the mold, let them sit on the counter for a few minutes or run some water over the mold. Serve immediately and store leftovers in a Ziploc in the freezer.
Our latest post is this Chipotle and Cheese Bean Dip: