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Mocha Coconut Frappuccino: Submitted by: Beverly | Date Added: 4 Sep 2013
Listed in: Iced Coffee Recipes
Ingredients

1/2 cup shredded coconut
3/4 cup strong coffee (chilled)
1 cup low-fat milk
1/3 cup Hershey’s Chocolate Syrup
3 tablespoons granulated sugar
2 cups ice
1/2 cup whipped cream, canned

Cooking Instructions

Start by heating up your oven first, to about 300 degrees fahrenheit. While the oven preheats take the shredded coconut and spread it out across a baking baking sheet. When oven is ready place baking sheet in oven and toast the coconut, being sure to move it around on the sheet every 10 minutes for even browning. After 15 to 20 minutes the shredded coconut should
be toasted a nice light brown. Once ready remove from oven and allow to air cool. Next, brew some double-strength Old Chicago No. 42 Medium Roast Coffee by brewing 4 tablespoons of ground coffee per each cup of coffee (so if it is a 10 cup coffee maker you want 40 tablespoons which is 2 1/2 cups of ground coffee). Chill the coffee before using in the refrigerator. To make the coffee drinks, combine the chilled coffee, the milk, about 1/3 cup toasted coconut, 1/3 cup chocolate syrup and the granulated sugar in a blender. Blend the mixture for about 18 seconds to dissolve all the granulated sugar. Add ice and blend again until ice is crushed and the mixture has a smooth texture. Pour coffee drinks into two 16-ounce glasses or 4 8-ounce glasses. Garnish each with some whipped cream, a drizzle of chocolate, and a pinch of remaining toasted coconut left on your baking sheet. Finally, drop a straw in each glass and enjoy.

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