I don’t know about you but, as a stay-at-home food blogging, homemaking, dog sitting (…catch my drift?) mom, I can’t afford to just get up and out of the house to buy coffee drinks everyday! So how’s about a homemade version instead…made with organic, wholesome good stuff?!
So here we are, adapted from food.com, but done my way, of course 😉
-1/2 cup shredded coconut
-3/4 cup strong coffee
-1 cup low-fat milk or 1 cup milk
-1/3 cup Hershey’s Chocolate Syrup
-3 tablespoons granulated sugar (You can use less sugar, if you wish. I don’t like my drink too sweet, thus I shorten it to 1 tablespoon instead)
-2 cups ice (I used about 4 cups of crushed ice as I do like my frappe drink with lots of ice…)
-Homemade whipped cream (Recipe below)
- Heavy whipped cream, sugar, and vanilla extract (Measurements to your liking. I made enough for two servings)
- In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.
1). Preheat oven to broil at 300°F.
2). Spread shredded coconut on a baking sheet and toast coconut in the oven.
3). Stir the coconut around every 2-3 minutes or so for even browning.
4). After 10 to 15 minutes the shredded coconut should be light brown.
5). Cool it off.
6). Make double-strength coffee by brewing with twice the coffee required by your coffee maker.
7). That should be 2 tablespoons of ground coffee per each cup of coffee.
8). Chill before using.
9). To make the drinks, combine cold coffee, milk, 1/3 cup of the toasted coconut, 1/3 cup chocolate syrup, and sugar in a blender.
10). Blend for 15 to 20 seconds to dissolve sugar.
11). Add ice and blend until ice is crushed and the drink is smooth.
12). Pour drinks into two 16-ounce glasses.
13). Garnish each drink with whipped cream, a drizzle of chocolate, and a pinch of some of the remaining toasted coconut.
14). Add a straw to each one if you want!