Atole de Coco Recipe
Creamy atole de coco is made with milk, coconut, and thickened with cornstarch. It’s sweet, simple, and feels like a warm hug in a mug.
What is Atole de Coco?
Atole de coco is a traditional Mexican hot drink made with milk, cornstarch, sugar, and coconut. It’s thick, creamy, and comforting—similar in spirit to hot cocoa, but with a unique texture from the cornstarch. Sweet and satisfying, it’s often enjoyed as a snack or a light dessert.
Much like aguas frescas, atole comes in many flavors—strawberry, chocolate, oat, nut, and more. What makes this version stand out is the coconut, adding a tropical touch that has made it one of the most popular varieties.
For me, atole is more than just a drink. I remember my mom stirring a pot on the stove, usually to serve alongside tamales or warm, rolled flour tortillas. Every sip felt like home—a reminder of love poured into a simple mug.
Recipe Video Tutorial
Watch my easy video tutorial for step-by-step visuals on making this Atole de Coco.
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T1D Personal Touch
As someone living with type one diabetes, my favorite low-carb alternative is xanthan gum. It adds the same comforting creaminess to atole without relying on cornstarch.
This powerful thickener begins working the moment it’s blended—don’t worry, that’s just how it behaves, and the cooking process doesn’t change.
I’ve found that 1 teaspoon is the perfect amount for this recipe, giving a smooth, rich texture. Any more, and it quickly turns into pudding.
Other Atole Recipes:
Atole de Coco Recipe
Ingredients
- 2 cups shredded coconut, unsweetened
- 6 cups whole milk
- 12 oz evaporated milk
- 13.5 oz coconut cream, unsweetened
- To taste sugar
- 1 tsp vanilla extract
- 6 tbsp corn starch
- 1/2 tsp kosher salt
Instructions
- Preheat the oven to 325ºF. Spread the coconut in a single layer on a parchment-lined baking sheet. Bake for 8–10 minutes, or until golden brown. Using oven mitts, remove from the oven and let cool.
- Transfer 1 cup of toasted coconut to a blender. Add 2 cups of milk, the evaporated milk, coconut cream, sugar, vanilla, cornstarch, and salt. Blend until smooth.
- Pour the blended mixture into a large pot with the remaining 4 cups of milk. Bring to a simmer over medium heat, stirring continuously. Keep the temperature steady—don’t let it boil. Lower the heat if needed and cook until thickened, about 10 minutes. Remove from heat.
- Spoon a little atole onto a flat plate. Run the rim of a mug through it, then dip into the reserved toasted coconut to coat the rim. Fill the mug with warm atole and enjoy.
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