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Loading...A traditional Egyptian coconut beverage commonly poured during Ramadan iftar, this creamy drink is thickened with rice starch and gently scented with vanilla and mastic. Served ice-cold, it strikes a silky balance between coconut richness and gentle sweetness that is deeply refreshing on a hot day.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings4
Yield4 generous glasses
Nutrition Facts
Per serving (estimated)
- 320 kcalCalories
- 16 gFat
- 12 gSaturated Fat
- 38 gCarbs
- 1 gFiber
- 26 gSugar
- 6 gProtein
- 75 mgSodium
- 280 mgPotassium
- 180 mgCalcium
- 1 mgIron
- 2 mgVitamin C
- 100 mcgVitamin A
Ingredients
For the drink
- 1 can (14 oz / 400 ml) full-fat coconut milk
- 3 cups (720 ml) whole milk
- 1/3 cup (65 g) granulated sugar
- 3 tablespoons (30 g) rice starch (or cornstarch)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground mastic gum, optional but traditional
For garnish and serving
- 2 tablespoons unsweetened shredded coconut, lightly toasted
- Crushed ice or ice cubes
- 1 tablespoon finely chopped pistachios, optional
- Pinch of ground cinnamon, optional
Directions
- In a small bowl, whisk the rice starch with 1/4 cup (60 ml) of the cold whole milk until completely smooth with no lumps; set the slurry aside.
- In a heavy-bottomed saucepan, combine the remaining milk, the full can of coconut milk, and the sugar. Whisk together over medium heat until the sugar fully dissolves and the mixture just begins to simmer.
- Slowly pour the rice starch slurry into the simmering milk in a thin stream, whisking constantly so no lumps form.
- Reduce the heat to medium-low and cook for 8 to 10 minutes, whisking frequently, until the mixture thickens enough to lightly coat the back of a spoon.
- Remove the pan from the heat and stir in the vanilla extract and the ground mastic, if using. The mastic will dissolve into the drink as it sits, adding a subtle floral pine note.
- Pour the hot liquid into a heatproof bowl and press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or overnight, until thoroughly chilled and slightly thicker.
- When ready to serve, whisk the chilled mixture briefly to loosen it, then pour into chilled glasses over crushed ice.
- Top each glass with toasted shredded coconut and a sprinkle of chopped pistachios or a pinch of cinnamon, then serve immediately while cold.
Cook’s Notes
- Rice starch gives the most authentic silky body; cornstarch works but produces a slightly heavier, glossier texture.
- For a more pronounced floral aroma, stir in 1 teaspoon of rose water along with the vanilla extract before chilling.
- Always chill the drink thoroughly, as it thickens further in the refrigerator and is meant to be served very cold.
- Toast the shredded coconut in a dry skillet over low heat for 2 to 3 minutes until just golden so it stays crunchy on top.
- If mastic gum is unavailable, a tiny pinch of cardamom powder offers a similar traditional Middle Eastern warmth.
