Mix coconut, almonds, rice and cinnamon sticks in a large bowl (I use a 2-quart glass measuring cup). Pour hot water over the mixture, stir, and let cool for about an hour. Cover and refrigerate overnight.
* You could compost the leftover rice/nut mixture, at your discretion. A bit of web research suggests there are two different schools of thought on these particular ingredients: good for compost and not good for compost. If you’re an experienced composter, you probably know what works best for you and your pile. You could also turn it into rice pudding with a little heat, sweetener and additional liquid. While these two recipes call for just rice leftover from the horchata process, you could use them as your inspiration for a special nutty coconut version: Easy Horchata Pudding or Arroz Con Leche Rice Pudding.