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1
The night before making, pour your (well-shaken) coconut milk (about 1 can) into an ice cube tray.
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2
Youll need 8-10 cubes for one drink, and one can yields about one full tray.
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3
Save the leftover cubes for another drink.
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4
In the morning, toast your coconut by spreading 1/4 on a baking sheet and cooking for 3-5 minutes in a 350 degree (F) oven.
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5
Next place all ingredients in a blender and mix until smooth and well combined.
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6
To thicken, add more coconut ice cubes.
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7
To thin, add more coffee or chocolate syrup.
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8
Serve immediately, or freeze for later.
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9
Top with coconut whipped cream, more toasted coconut and a drizzle of chocolate syrup, if desired.
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10
To make coconut whipped cream:.
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11
Place your coconut milk in the fridge overnight or in the freezer for 30 minutes to an hour.
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12
Upon removal, be careful NOT to shake the can as you want the cream to remain separated from the liquid.
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13
Open the can and scoop the top layer of cream into a chilled mixing bowl.
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14
Whip on medium-high until soft peaks form.
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15
(Add a dash of the remaining coconut liquid if its too thick.
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16
).
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17
Add powdered sugar and vanilla and whip again to combine.
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18
Taste and adjust flavor/sweetness accordingly.
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19
Serve with hot cocoa and reserve the rest in an airtight container in the fridge for later use.
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20
Should keep for several days.
