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Making a delicious Mocha Coconut Frappuccino
A thick, strong chocolate syrup is an absolute must too. Hershey’s is probably the best – however it’s only available online in the UK, so I used a thick ready-made chocolate sauce (Lyle’s Squeezy Chocolate sauce from Sainsbury’s) that I heated in the microwave for a few seconds to loosen up.
1 cup unsweetened coconut flakes (or ½ cup finely shredded coconut)
3 shots of espresso (a little over a 1/3 cup) of very strong coffee – freshly brewed is ideal, but instant is fine too.)
2 tbsp sugar
1⁄2 cup whole/full-fat milk
1⁄2 cup coconut milk from a can
2 cups ice
5 tbsp chocolate syrup
1/2 cup heavy or whipping cream, whisked to soft peaks
- Preheat oven to 325F.
- Place coconut flakes on a baking sheet and place in the oven for 5-10 minutes until golden brown. Check every couple of minutes, as different varieties brown at different rates. Take out of the oven and leave to cool.
- Make the espresso or strong coffee, stir in the sugar and leave to cool.
- Place the coffee, milk, coconut milk, ice, all but 1 tbsp of the toasted coconut and all but 1 tbsp of the chocolate syrup in a blender. Blend until combined.
- Pour into two glasses and top with whipped cream, reserved coconut flakes and chocolate syrup.
If you don’t have a Nutri Bullet you could use any type of electric mixer with a blade attachment.