Starbucks' Mocha Coconut Frappuccino (Copycat)

1. 1

   Preheat oven to 300u00b0F.

2. 2

   Spread shredded coconut on a baking sheet and toast coconut in the oven.

3. 3

   Stir the coconut around every 10 minutes or so for even browning. After 25 to 30 minutes the shredded coconut should be light brown. Cool it off.

4. 4

   Make double-strength coffee by brewing by standard method, or make a double shot of espresso.

5. 5

   Chill before using.

6. 6

   To make the drinks, combine cold coffee, milk, 1/3 cup of the toasted coconut, chocolate syrup, and sugar in a blender. Blend until sugar is dissolved.

7. 7

   Add ice and blend until ice is crushed and the drink is smooth.

8. 8

   Pour drinks into two 16-ounce glasses. Garnish each drink with whipped cream, a drizzle of chocolate, and a pinch of some of the remaining toasted coconut. Add a straw to each one.

* Per serving · 4 servings · Values may vary.