Atole de coco recipe
Jump to RecipeThis atole de coco recipe is yet another pleasant option to the already broad family of atoles in existence. Mexico, as well as central america, have enjoyed this comforting beverage for centuries. The similarities are not hard to notice. It’s not only the perfect accompaniment for tamales, but also for those cold days where a nice and warm drink is a must. While there is many flavors to choose from, the end result is always the same, a satisfactory moment to cherish.
Type of atole
Either to enhance the flavors, or to adapt to the available resources, Atoles are no strangers to modifications. As a result, You can find many varieties and colors. This atole de coco recipe not being the exception. For instance, you could be enjoying a nice, pinkish strawberry atole, or simply having a sip of the traditional one. Either choice guarantees a joyful moment. At the same time, you get to taste history in every sip you take.
How atole is made
Atole is mainly made out of corn starch and milk. And though these ingredients may represent the base for the beverage, you have more options, such as xantam gum. It acts as a thickening agent just like cornstarch. This, in turn, will make it into a more carbohydrate friendly version given the right conditions and carefully picked set of ingredients.
Xantham Gum
Xantham gum makes great atoles; in fact, it makes for an added dose of creaminess. It is a very strong ingredient though. It begins to thicken as soon as it is blended. But don’t worry, it’s the nature. The cooking process remains the same. You will need 1 tsp of xantham gum which yields a great outcome. If you do a higher amount, it will turn into pudding.
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Atole de coco recipe
5
servings5
minutes15
minutes20
minutesThis coconut atole recipe is yet another pleasant option to the already broad family of atoles in existence. Mexico, as well as central america, have enjoyed this comforting beverage for centuries.
Ingredients
2 cups 2 shredded coconut, unsweetened
6 cups 6 whole milk
12 oz 12 evaporated milk
13.5 oz 13.5 coconut cream, unsweetened
To taste To sugar
1 tsp 1 vanilla extract
6 TBSP 6 corn starch
1/2 tsp 1/2 kosher salt
Directions
- Toast the coconut: Preheat the oven to 325ºF. Spread the coconut in a single layer over a sheet pan lined with parchment paper. Bake for 8-10 minutes or until golden brown. Using oven mitts, remove and let it cool down.
- Transfer one cup of the toasted coconut into a blender. Also add 2 cups of milk, the evaporated milk, coconut cream, sugar, vanilla, corn starch and salt. Process until smooth.
- Pour the just blended mix into a large pot with the remainder 4 cups of milk. Bring to a simmer over medium heat and stir continuously the entire time. Keep the temperature steady, and don’t let it boil. Lower the heat if necessary. Cook until it thickens, about 10 minutes. Turn off the heat.
- Serve: Spoon a small amount of the atole onto a flat plate. Run the rim of a mug along it and through the remainder toasted coconut. Serve the atole in the garnished mug and enjoy!
