Frozen Thai Iced Coffee

• 2 cups Strong Hot Coffee
• 1 can (14 Oz. Size) Sweetened Condensed Milk
• 1 cup Milk, 2-Percent Or Whole Milk
• 1 teaspoon Vanilla
• 1 cup Heavy Whipping Cream
• 1 Tablespoon Granulated Sugar
• 1/2 cups Sweetened Coconut Flakes

1. In a large bowl or heatproof pitcher, stir hot coffee, condensed milk, milk and vanilla. Cover and chill at least 8 hours or overnight.
2. Pour chilled mixture into a shallow pan (I used a 13-by-9-inch baking pan). Freeze until solid, about 4 hours.
3. Meanwhile, make the whipped cream: Beat cream and sugar on high speed until stiff peaks form, about 2 to 3 minutes. Chill until ready to use.
4. Toast the coconut: Heat oven to 350u0b0F. Spread coconut flakes on a baking sheet; toast in oven, stirring occasionally, until golden brown, about 7 to 10 minutes.
5. Scoop frozen coffee mixture into serving glasses. Top with whipped cream and toasted coconut.
6. Adapted from King Arthur Flour.

coffee, milk, milk, vanilla, cream, sugar, coconut flakes

Taken from tastykitchen.com/recipes/drinks/frozen-thai-iced-coffee/ (may not work)