Coconut Lovers Frappe Recipes

Steps:

• Preheat oven to 300°F.
• Spread shredded coconut on a baking sheet and toast coconut in the oven.
• 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.
• Make double-strength coffee by brewing by standard method, or make a double shot of espresso.
• Chill before using.
• 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.
• Add ice and blend until ice is crushed and the drink is smooth.
• 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.

Steps:

• Place coconut in a skillet over medium-low heat and toast, stirring constantly until lightly browned, 3 to 4 minutes. Set aside 1/2 teaspoon for garnish.
• Combine toasted coconut, coffee ice cubes, coffee, coconut milk, 2 tablespoons chocolate syrup, and sweetener in a blender; blend until icy and frothy. Pour into a large glass and top with whipped topping, reserved toasted coconut, and remaining chocolate syrup.

Steps:

• Place the coconut cream in a large bowl, or the bowl of a stand mixer if using, and refrigerate for 10 minutes.
• Add the coconut milk, coffee, ice, 3 tablespoons sugar, cocoa powder, vanilla and salt to a blender and blend on high speed until smooth and frothy, about 1 minute. Pour the frappe into 2 glasses and refrigerate while you whip the coconut cream.
• Whip the chilled coconut cream and the remaining 1 teaspoon sugar in a stand mixer, or with a hand mixer, until it holds soft peaks, about 1 minute. Transfer to a piping bag fitted with an open star tip and pipe a swirl of whipped cream onto each drink. Sprinkle the cream with the toasted coconut and dust lightly with cocoa powder.

Steps:

• Brew coffee.
• Spread coconut out on a baking sheet and set oven to broil. Watch closely and move the coconut around until it is golden brown and somewhat crunchy. You can make more and put it in a ziplock bag if you plan on using tosted coconut often.
• Combine brewed coffee and all ingredients in a blender, top with whipped cream, hershey syrup and additional coconut.