Horchata de coco (coconut horchata variation)

Guerrero and Oaxacan Pacific coast, Mexico — tropical coast adaptation of the standard rice horchata

Horchata de coco is a Guerrero and Pacific Coast variation of the rice milk tradition — rice blended with coconut milk, cinnamon, and sugar, producing a richer, more tropical version of horchata. Common in Acapulco and the Oaxacan coast markets. The coconut milk adds fat content that makes the drink creamier and more substantial. Sometimes fresh coconut water is used alongside or instead of some of the added water. Served very cold over ice.

Creamy, coconut-rich, cinnamon-sweet — more substantial and tropical than standard rice horchata