24 April 2015

Coco Pozole

This is the Yucatecan corn drink, not the Central Mexican hominy soup. The amounts are flexible but here's the basic idea.  I used fresh coconut blended with water, but you can use fresh shredded coconut.  The coconut I buy is way too soft for shredding, thankfully.

1 cup coconut pureed with some water so it will puree
1/2 c masa
sugar to taste- it's traditionally not very sweet, but this is something I add more sugar to
a good sprinkle of cinnamon
a splash of vanilla
2 cups or so of water- it really depends on how much water you used at first, but it's flexible

You can add more masa, less water, more coconut, whatever.  This is really easy and it's good served over ice.


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