Ingredients with Measurements:
- 1 cup masa harina
- 4 cups water
- 1 can (13.5 oz) coconut milk
- 1/2 cup sugar
- 1 cinnamon stick
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup shredded coconut
Special equipment needed:
- Medium saucepan
- Whisk
- Wooden spoon
Step-by-step instructions:
1. In a medium saucepan, whisk together the masa harina and water until well combined.
2. Add the coconut milk, sugar, cinnamon stick, and salt to the saucepan and stir to combine.
3. Place the saucepan over medium heat and cook, stirring constantly with a wooden spoon, until the mixture comes to a simmer.
4. Reduce the heat to low and continue to cook, stirring occasionally, for about 20 minutes or until the atole has thickened and the masa harina is fully cooked.
5. Remove the cinnamon stick from the atole and stir in the vanilla extract.
6. Toast the shredded coconut in a dry skillet over medium heat until golden brown, stirring frequently.
7. Serve the atole hot, topped with the toasted coconut.
- Time:
Preparation time: 5 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 390
- Fat: 22g
- Carbohydrates: 47g
- Protein: 4g
- Fiber: 3g
- Sugar: 27g
Substitutions for ingredients:
- Masa harina can be substituted with cornmeal or corn flour.
- Sugar can be substituted with honey or maple syrup.
- Shredded coconut can be substituted with chopped nuts or dried fruit.
Variations:
- Add cocoa powder for a chocolate coconut atole.
- Use almond milk instead of coconut milk for a nutty flavor.
- Add a pinch of cayenne pepper for a spicy kick.
Tips and tricks:
- Stir the atole constantly to prevent it from sticking to the bottom of the saucepan.
- Adjust the sweetness to your liking by adding more or less sugar.
- Use a non-stick saucepan to make clean-up easier.
Storage instructions:
- Store leftover atole in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the atole in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the atole in a mug or bowl.
- Garnish with a sprinkle of cinnamon or cocoa powder.
Pairings:
- Serve with pan dulce or Mexican sweet bread.
Suggested side dishes:
- Tamales or empanadas.
Troubleshooting advice:
- If the atole is too thick, add more water or coconut milk to thin it out.
- If the atole is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
- Make sure to cook the atole until the masa harina is fully cooked to prevent foodborne illness.
Food history:
- Atole is a traditional Mexican hot beverage made with masa harina, water, and sweeteners. It has been consumed for centuries and is often served during holidays and celebrations.
Flavor profiles:
- Sweet, creamy, and coconutty.
Serving suggestions:
- Serve hot for breakfast or as a dessert.
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Region: Mexican