Copycat Recipes: Starbucks Coconut Mocha Frappe Cappuccino

Ingredients:

Servings: 2


1/2 cup shredded coconut
3/4 cup strong coffee
1 cup low-fat milk or 1 cup milk
1/3 cup Hersheys Chocolate Syrup
3 tablespoons granulated sugar
2 cups ice

Garnish

whipped cream

Directions:

1 Preheat oven to 300°F.

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

3 Stir the coconut around every 10 minutes or so for even browning.

4 After 25 to 30 minutes the shredded coconut should be light brown.

5 Cool it off.

6 Make double-strength coffee by brewing with twice the coffee required by your coffee maker.

7 That should be 2 tablespoons of ground coffee per each cup of coffee.

8 Chill before using.

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

10 Blend for 15 to 20 seconds to dissolve sugar.

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

12 Pour drinks into two 16-ounce glasses.

13 Garnish each drink with whipped cream, a drizzle of chocolate, and a pinch of some of the remaining toasted coconut.

14 Add a straw to each one if you want!

Source: http://www.food.com/recipe/coconut-mocha-frappe-cappuccino-copycat-33323