1 cup strong brewed coffee, chilled 8 coconut milk ice cubes 1/4 cup toasted unsweetened coconut flake + more for topping 2 Tbsp light chocolate syrup (or other chocolate sauce) + more for topping 1 Tbsp cocoa powder
- The night before making, pour your (well-shaken) coconut milk (about 1 can) into an ice cube tray. You’ll need 8-10 cubes for one drink, and one can yields about one full tray. Save the leftover cubes for another drink. - 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. - Next place all ingredients in a blender and mix until smooth and well combined. - To thicken, add more coconut ice cubes. To thin, add more coffee or chocolate syrup. - Serve immediately, or freeze for later. Top with coconut whipped cream, more toasted coconut and a drizzle of chocolate syrup, if desired. Nutrition does not reflect toppings.