Toasted Coconut Mocha Frappuccino

• 1 cup strong brewed coffee, chilled (french press or cold brew is best-decaf recommended)
• 8 coconut milk ice cubes (or other milk, 3/4 cup full fat or light coconut milk)
• 14 cup toasted unsweetened coconut, flake (plus more for topping)
• 2 tablespoons light chocolate syrup (or other chocolate sauce plus more for topping)
• 1 tablespoon cocoa powder
• 0.5 (13 1/2 ounce) canfull fat coconut milk
• 14 cup powdered sugar
• 12 teaspoon vanilla extract

1. The night before making, pour your (well-shaken) coconut milk (about 1 can) into an ice cube tray.
2. Youll need 8-10 cubes for one drink, and one can yields about one full tray.
3. Save the leftover cubes for another drink.
4. In the morning, toast your coconut by spreading 1/4 on a baking sheet and cooking for 3-5 minutes in a 350 degree (F) oven.
5. Next place all ingredients in a blender and mix until smooth and well combined.
6. To thicken, add more coconut ice cubes.
7. To thin, add more coffee or chocolate syrup.
8. Serve immediately, or freeze for later.
9. Top with coconut whipped cream, more toasted coconut and a drizzle of chocolate syrup, if desired.
10. To make coconut whipped cream:.
11. Place your coconut milk in the fridge overnight or in the freezer for 30 minutes to an hour.
12. Upon removal, be careful NOT to shake the can as you want the cream to remain separated from the liquid.
13. Open the can and scoop the top layer of cream into a chilled mixing bowl.
14. Whip on medium-high until soft peaks form.
15. (Add a dash of the remaining coconut liquid if its too thick.
16. ).
17. Add powdered sugar and vanilla and whip again to combine.
18. Taste and adjust flavor/sweetness accordingly.
19. Serve with hot cocoa and reserve the rest in an airtight container in the fridge for later use.
20. Should keep for several days.

coffee, milk, coconut, light chocolate syrup, cocoa powder, coconut milk, powdered sugar, vanilla

Taken from www.food.com/recipe/toasted-coconut-mocha-frappuccino-504522 (may not work)