Starbucks' Mocha Coconut Frappuccino

Ingredients

• 1/2 cup shredded coconut
• 3/4 cup strong coffee (chilled)
• 1 cup low-fat milk
• 1/3 cup Hersheys Chocolate Syrup
• 3 tablespoons granulated sugar
• 2 cups ice
• 1/2 cup whipped cream, canned

Directions

1. 1

   Preheat oven to 300°F

2. 2

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

3. 3

   Stir the coconut around every 10 minutes or so for even browning. After 25 to 30 minutes the shredded coconut should be light brown. Cool it off.

4. 4

   Make double-strength coffee by brewing with twice the coffee required by your coffee maker. That should be 2 tablespoons of ground coffee per each cup of coffee.

5. 5

   Chill before using.

6. 6

   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. Blend for 15 to 20 seconds to dissolve sugar.

7. 7

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

8. 8

   Pour drinks into two 16-ounce glasses. Garnish each drink with whipped cream, a drizzle of chocolate, and a pinch of some of the remaining toasted coconut. Add a straw to each one.