She ordered a coconut mocha frappuccino that looked luxurious, with whipped cream and chocolate syrup drizzled down the sides. I watched her drink it, and I think she realized that I was jealous. She offered to share a few drinks with me, saying that she couldn’t finish the whole thing by herself. What generosity.
It’s so easy to make this beverage. You can freeze coconut milk to make ice cubes. Toast your coconut flake and then blend it with some chocolate syrup, cocoa, and strong coffee. Oh dear. It’s like going back to the supermarket, but this time I have it all.
Ingredients
- Strong brewed coffee, preferably cold-brewed or French press.
- Eight cubes of coconut milk (or another milk // 3/4 cup light or full-fat coconut milk yields about eight cubes).
- 1/4 cup unsweetened toasted coconut flake (plus extra for topping).
- Add more chocolate sauce (or light chocolate syrup) to the topping.
- Cocoa powder, 1 Tbsp
Instructions
- Pour your coconut milk (well shaken, as per the original recipe) into an ice-cube tray. One can make about 8-10 cubes. You can use the cubes left over for another drink.
- Toast your coconut in the morning by spreading 1/4 of it on a baking tray and baking for 3 to 5 minutes at 350 degrees F (190 C).
- Place all ingredients into a Blender and blend until well combined and smooth.
- Add more coconut ice to thicken. Add more coffee or chocolate to thin.
- Serve immediately or freeze to enjoy later. If desired, top with Coconut Whipped Cream and more toasted coconut. The nutrition does not include toppings.
