Coconut Atole Recipe

Cooking Directions

• STEP 1.In a saucepan, heat the coconut milk over medium heat until hot but not boiling.
• STEP 2.In a separate bowl, whisk together the corn masa and water until smooth.
• STEP 3.Slowly pour the corn masa mixture into the hot coconut milk, whisking constantly to prevent lumps.
• STEP 4.Add the piloncillo or brown sugar to the saucepan and continue whisking until the mixture thickens.
• STEP 5.Reduce the heat to low and simmer for 5-10 minutes, stirring occasionally.
• STEP 6.Remove from heat and let it cool slightly before serving.
• STEP 7.Pour the Coconut Atole into mugs and sprinkle with ground cinnamon.
• STEP 8.Serve hot and enjoy!

Cooking Tips

• Make sure to whisk the corn masa mixture into the hot coconut milk slowly to prevent lumps.
• If you prefer a sweeter drink, you can add more piloncillo or brown sugar.
• You can also add a splash of vanilla extract for extra flavor.

Storage and Serving

• Leftover Coconut Atole can be stored in the refrigerator for up to 3 days.
• Reheat it in a saucepan over low heat, stirring occasionally.
• Serve hot in mugs and garnish with ground cinnamon.