Step by step

Method

5 steps

1. 1

   The night before making, pour your (well-shaken) coconut milk (about 1 can) into an ice cube tray. You’ll need 8-10 cubes for one drink, and one can yields about one full tray. Save the leftover cubes for another drink.

2. 2

   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.

3. 3

   Next place all ingredients in a blender and mix until smooth and well combined.

4. 4

   To thicken, add more coconut ice cubes. To thin, add more coffee or chocolate syrup.

5. 5

   Serve immediately, or freeze for later. Top with coconut whipped cream, more toasted coconut and a drizzle of chocolate syrup, if desired.