Ingredients for Tsr Version Of Coconut Mocha Frappe Cappuccino By Todd Wilbur
- 1 cup shredded coconut
- Strong Coffee
- Low Fat Milk
- Hersheys Chocolate Syrup
- Granulated Sugar
- 4 cups ice
- Whipped cream, for garnish
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How to Make Tsr Version Of Coconut Mocha Frappe Cappuccino By Todd Wilbur
- Preheat oven to 300°F (150°C).
- Spread 1 cup of shredded coconut on a baking sheet and toast in the preheated oven for 25-30 minutes, stirring every 10 minutes for even browning. The coconut should be light brown.
- Let the toasted coconut cool completely.
- Brew double-strength coffee using 2 tablespoons of ground coffee per 1 cup of water. (Adjust quantities based on desired number of servings).
- Chill the brewed coffee thoroughly in the refrigerator.
- In a blender, combine 2 cups of chilled coffee, 2 cups of milk (dairy or non-dairy), 1/3 cup toasted coconut, 1/3 cup chocolate syrup, and 1/4 cup sugar (or to taste).
- Blend for 15-20 seconds until the sugar is dissolved.
- Add 4 cups of ice and blend until smooth and creamy.
- Pour into two 16-ounce glasses.
- Garnish each drink with whipped cream, a drizzle of chocolate syrup, and a sprinkle of the remaining toasted coconut.
- Add a straw and enjoy!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
240g
Fat
41g
Carbs
22g