Coconut horchata
Recipe courtesy of Sysco (picaysalpica.sysco.com)
Makes 1½ quarts
½ c. Jasmine rice, par-boiled for 8 minutes, strained
½ c. sweetened, condensed milk
1 c. 2% plain greek yogurt
1 c. coconut milk
¼ c. coconut flakes
3 T. almonds
2 t. vanilla extract
2 t. zest of lime
1½ t. ground cinnamon
1 c. ice
1 c. coconut water
Pinch of salt
Combine all ingredients in a blender and blend until smooth. Strain through a fine strainer. Serve in gasses over ice.