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Strawberry Atole

Prep 5 min
Total 35 min
Ingredients 5
Servings 4

Strawberry atole is one of the most popular atoles in my hometown in Mexico. My mother used to prepare it for us every time strawberries were in season. It was definitely one of my favorite breakfasts when I was a child, and now my children love it as well. You can also use coconut milk to prepare it because coconuts have a really light flavor, which brings out the strawberries. You’ll be pleasantly surprised!

Ingredients

1 lb. strawberry, washed
1/2 cup sugar, separated
4 cups coconut milk
6 tablespoons corn flour for tortillas, sifted
Cheerios™ cereal for decoration

Directions

1

Put the strawberries and half the sugar in a pot over high heat. As it gets warm, crush the strawberries with a fork so the juice comes out quickly.
2

When this mix starts boiling, turn the heat down and cook for 3 more minutes. Let it cool down for a few minutes.
3

Mix the coconut milk with the remaining sugar and corn flour. Put it over medium-high heat.
4

Blend and strain the strawberries.
5

Pour the strawberry mix over the milk. Keep mixing until it boils. Turn the heat down and let it cook for 10 minutes more, stirring every once in a while, so it doesn’t stick.
6

Decorate with strawberries and Cheerios™.
7

Serve immediately.

If you don’t have coconut milk or you can’t get some, use whole milk.
If it’s not strawberry season, you can use frozen strawberries.
Adjust the amount of sugar according to how much milk you use, especially since coconut milk is usually sweet.