Coconut Rice Cooler Horchata De Coco Food

COCONUT HORCHATA

Steps:

• Place rice, almonds, and coconut flakes into a food processor. Process until ground to the consistency of sand. Pour rice mixture into a bowl and stir in the boiling water. Cover and rest for 6 hours or overnight.
• Strain rice mixture through a sieve twice, discarding the ground rice, almonds, and coconut. Stir in the coconut milk and sweetened condensed milk. Stir in the cold water and serve over ice.

RACHEL'S COCONUT HORCHATA

Steps:

• Blend 2 cups skim milk, rice, and cinnamon sticks in a blender on low speed until rice and cinnamon are slightly chopped. Increase speed to high and blend until rice is very small and cinnamon sticks are crushed, 2 to 3 minutes. Pour rice mixture into a sealable container and cover tightly. Refrigerate for 24 hours.
• Strain rice mixture through a fine sieve into a bowl. Discard rice and cinnamon sticks. Stir remaining 6 1/2 cups milk, coconut milk, sugar, and vanilla extract into rice mixture until sugar is dissolved. Refrigerate until chilled.

TURRONE DE COCO

Steps:

• Grease an 8-inch baking pan with cooking spray and line with parchment paper, allowing overhang on all sides, then grease the paper.
• Put the chocolate in a heatproof mixing bowl and set over a pot of gently simmering water. Heat, stirring constantly, until the chocolate is completely melted. Off heat, stir in the coconut oil, cinnamon and salt. Pour half of the chocolate into the bottom of the pan, spread evenly with a small offset spatula and place in the freezer for 10 minutes to set. Reserve the remaining chocolate.
• In a medium-size heavy saucepan, combine the shredded coconut, condensed milk and 1/4 cup water over low heat. Cook, stirring constantly, until the coconut softens, about 10 minutes. Let cool.
• Remove the pan from the freezer and spread the coconut mixture evenly over the chocolate with an offset spatula until smooth. Chill in the freezer for 30 minutes.
• Pour the second half of the melted chocolate over the coconut mixture and spread in an even layer. Chill in the freezer until set, about 1 hour.
• Remove the turrone from the pan, peel off the parchment, cut into rectangles and wrap in wax paper. Return to the freezer until ready to eat.

TURRON DE COCO

Steps:

• Grease an 8-inch baking pan and line with parchment paper, allowing overhang on all sides.
• In a medium-size heavy saucepan, combine condensed milk, coconut milk, butter, orange zest and shredded coconut. Stir constantly over medium heat until it begins to pull away from the pan and clumps together, about 10 minutes. Off heat, stir in the vanilla while still warm.
• Pour into the prepared pan then spread evenly with an offset spatula until smooth. Bring to room temperature then wrap and chill until firm, at least 2 hours.
• Place chocolate in a heatproof mixing bowl and set over a pot of gently simmering water. Stir constantly until the chocolate is completely melted. Off heat, stir in the grapeseed oil.
• While still in the pan, pour half of the melted chocolate over the coconut mixture and spread in an even layer. Chill in the freezer until set, about 10 minutes. Lift out of the pan and gently turn onto a layer of parchment or wax paper. Pour remaining chocolate over coconut and spread in even layers so that it is coated on both sides. Return to freezer until set, an additional 10 minutes. Peel off of wax paper, trim on all sides, and cut into two rectangular tablets. Cut into desired shapes.

BEJINHOS DE COCO: LITTLE COCONUT SMOOCHES

Steps:

• Thoroughly butter a plastic tray or cutting board and set aside.
• In a small heavy saucepan, combine the condensed milk and butter and cook over very low heat on a heatproof pad, stirring frequently, for about 15 minutes, until the mixture thickens. Use a rubber spatula to reach all the way into the corners of the pan so that none of the mixture scorches, as it is very delicate and easy to burn. If it seems to be getting too hot, remove it from the heat for 30 seconds to cool slightly. When the mixture is quite thick, remove from the heat and cool for about 25 minutes, then stir in the coconut. Using a tiny ice cream scoop (about 1 1/2 tablespoons capacity) or 2 teaspoons, scoop out little balls one by one and immediately drop them into a bowl of confectioners sugar. Roll around gently to coat them evenly and transfer to the buttered tray. Continue until you have used all the mixture and then stud each smooch with 2 or 3 cloves. Store in a tightly covered container.

BESITOS DE COCO (COCONUT SMOOCHES)

Steps:

• Combine the water and sugar in a heavy bottomed saucepan. Bring to a boil. Reduce the heat to low and cook, stirring occasionally, until it becomes like a hard ball or reaches 275 degrees F. Add the coconut and continue cooking until no steam rises from the pot and all the liquid has evaporated. Using a tablespoon, drop the coconut smooches onto a greased cookie sheet and let cool.

HORCHATA DE COCO-- YIELDS 24 SERVINGS

Steps:

• The night before, soak the rice with the 50 grms.
• cinnamon stick in lukewarm to hot water.
• Next day add the almonds and the presoaked fresh grated coconut and process together in blender.
• Cook the sugar and water together to make a syrup.
• Let it boil until syrup consistency.
• Mix everything together and add enough plain water to serve about 24 people (2 gallons perhaps? Mexican recipe does not specify).
• Taste as you go.
• Optional: Make it creamy, if you wish, by adding undiluted evaporated milk to personal taste.
• Can also add some vanilla extract to your personal taste.
• (I like with vanilla).
• (This is the original recipe and is typical of the state of Campeche in Mexico. I posted an easier one in the"talk" section, but I'd say this is the real mccoy.).