A refreshing and indulgent iced coffee drink with a tropical coconut twist.
Preheat your oven to 300°F.
Preheating ensures even toasting of the coconut.
Spread the shredded coconut on a baking sheet and toast it in the oven, stirring every 10 minutes for even browning.
Keep an eye on the coconut to prevent burning.
Brew a cup of strong coffee and let it chill.
Chilling the coffee prevents it from melting the ice too quickly.
In a blender, combine the chilled coffee, milk, coconut milk, toasted coconut, chocolate syrup, and sugar. Blend until smooth.
Blending thoroughly ensures a creamy texture.
Add the ice to the blender and blend until the ice is crushed and the drink is smooth.
Use crushed ice for easier blending.
Pour the drink into glasses and top with whipped cream, a drizzle of chocolate syrup, and a sprinkle of toasted coconut.
Serve immediately for the best texture and flavor.
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