Atole de coco recipeJump to Recipe
This 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 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.