The BEST COCONUT Atole Recipe

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories, while regular milk is more affordable.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness; brown sugar is typically less expensive.

corn masa

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is gluten-free; all-purpose flour is more accessible.

Toast 2 cups of unsweetened shredded coconut in an oven preheated to 325°F for 5-10 minutes until golden brown.

Blend 1 cup of the toasted coconut with evaporated milk until smooth.

Add 13.5 oz can of coconut cream and 2 cups of whole milk to the blender, along with sweetener to taste, and blend until smooth.

Stir in 6 tablespoons of corn starch, a dash of vanilla, and 0.5 teaspoon of salt into the mixture and blend until smooth.

Pour the coconut mixture into a large clay pot and add an additional 4 cups of whole milk.

Turn on the heat to medium and stir continuously to prevent burning.

Cook for about 10 minutes or until the mixture thickens, stirring constantly to maintain temperature.

Once thickened, turn off the heat and serve hot, garnished with reserved toasted coconut.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens