Wild Blueberry Toasted Coconut Horchata

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Yield:  2 quart

Wild Blueberry Toasted Coconut Horchata Picture


2 cups frozen Wild Blueberries
1 cup brown rice
¾ cup desiccated coconut
½ tsp cinnamon, ground
1 ea juice and zest of lime
8 cup water
¼ cup honey
¼ cup mint leaves
4 ea lime slices
¼ tsp cayenne


  1. Heat an oven to 350 degrees F. Place the coconut on a tray and toast until light golden brown, about 4-5 minutes.
  2. Place the rice, coconut and cinnamon in a blender and with the motor running, add the water slowly and blend until smooth. Refrigerate overnight.
  3. Stain the rice mixture through a cheesecloth or fine mesh strainer.
  4. Combine 1.5 cups of frozen Wild Blueberries, ½ cup of coconut, the juice of the lime, and the honey with the strained mixture and blend in a blender until smooth.
  5. Divide the mixture among 4 glasses, garnish each with mint, lime zest, the remaining coconut, Wild Blueberries and a dash of cayenne.

Wild Blue is Good for You!