Starbucks' Mocha Coconut Frappuccino (Copycat)

• 1/2 cup shredded coconut
• 3/4 cup coffee (Starbucks Italian Roast)
• 1 cup milk
• 5 tablespoons chocolate syrup
• 2 -3 tablespoons sugar
• 2 cups ice
• 1/2 cup whipped cream, canned (optional)

1. Preheat oven to 300u0b0F.
2. Spread shredded coconut on a baking sheet and toast coconut in the oven.
3. Stir the coconut around every 10 minutes or so for even browning. After 25 to 30 minutes the shredded coconut should be light brown. Cool it off.
4. Make double-strength coffee by brewing by standard method, or make a double shot of espresso.
5. Chill before using.
6. To make the drinks, combine cold coffee, milk, 1/3 cup of the toasted coconut, chocolate syrup, and sugar in a blender. Blend until sugar is dissolved.
7. Add ice and blend until ice is crushed and the drink is smooth.
8. Pour drinks into two 16-ounce glasses. Garnish each drink with whipped cream, a drizzle of chocolate, and a pinch of some of the remaining toasted coconut. Add a straw to each one.

shredded coconut, coffee, milk, chocolate syrup, sugar, whipped cream

Taken from www.food.com/recipe/starbucks-mocha-coconut-frappuccino-copycat-180464 (may not work)