Chocolate and coconut, almost as good as chocolate and peanut butter.
Starbucks® Mocha Coconut Frappuccino®
1/2 Cup shredded coconut
3/4 Cup double strength coffee
1 Cup low-fat milk
1/3 Cup Hershey's chocolate syrup
3 Tablespoons granulated sugar
2 Cups ice
Garnish
whipped cream
Toast coconut:
Spread shredded coconut on a baking and place in oven. Stir every 5 minutes for even browing. Toast about 20-25 minutes or until coconut is even golden brown. Cool.
Coffee:
Brew coffee with twice the coffee required by your coffee maker.
About 2 tablespoons of ground coffee per each cup of coffee.
Chill before using.
To make drink:
Combine cold coffee, milk, 1/3 cup toasted coconut, 1/3 cup chocolate syrup, and sugar in a blender. Blend for 15 to 20 seconds to dissolve sugar. Add ice and blend until ice is crushed and the drink is smooth.
Pour into two 16-ounce glasses. Garnish each drink with whipped cream, a drizzle of chocolate, toasted coconut.
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