Frozen Thai Iced Coffee

1. 1

   In a large bowl or heatproof pitcher, stir hot coffee, condensed milk, milk and vanilla. Cover and chill at least 8 hours or overnight.

2. 2

   Pour chilled mixture into a shallow pan (I used a 13-by-9-inch baking pan). Freeze until solid, about 4 hours.

3. 3

   Meanwhile, make the whipped cream: Beat cream and sugar on high speed until stiff peaks form, about 2 to 3 minutes. Chill until ready to use.

4. 4

   Toast the coconut: Heat oven to 350u00b0F. Spread coconut flakes on a baking sheet; toast in oven, stirring occasionally, until golden brown, about 7 to 10 minutes.

5. 5

   Scoop frozen coffee mixture into serving glasses. Top with whipped cream and toasted coconut.

6. 6

   Adapted from King Arthur Flour.

* Per serving · 4 servings · Values may vary.