Ingredients

  • 1 cup shredded sweetened coconut
  • 1 cup strong brewed coffee, chilled
  • 1/2 cup whole milk (or non-dairy alternative like almond or oat milk)
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons chocolate syrup
  • 1 teaspoon vanilla extract
  • 2 cups vanilla ice cream
  • 1/4 cup whipped cream (optional, for topping)
  • 1 tablespoon toasted coconut flakes (for garnish)
  • 1 teaspoon chocolate shavings or cocoa powder (for garnish)

Equipment

  • Baking sheet
  • Parchment paper
  • Blender
  • Measuring cups and spoons
  • Glasses for serving

Instructions

  1. Toast the Coconut:
    • Preheat oven to 350°F (175°C).
    • Spread 1 cup shredded sweetened coconut evenly on a parchment-lined baking sheet.
    • Bake for 8-10 minutes, stirring every 2-3 minutes, until golden brown and fragrant.
    • Remove from oven and let cool completely.
  2. Prepare the Shake:
    • In a blender, combine 1 cup chilled strong brewed coffee, 1/2 cup milk, 2 tablespoons cocoa powder, 2 tablespoons chocolate syrup, 1 teaspoon vanilla extract, and 2 cups vanilla ice cream.
    • Add 3/4 cup of the toasted coconut to the blender, reserving the remaining 1/4 cup for garnish.
    • Blend on high speed until smooth and creamy, about 30-45 seconds. If the shake is too thick, add a splash of milk and blend again.
  3. Serve:
    • Pour the shake into two chilled glasses.
    • Top each with a dollop of whipped cream, if using.
    • Sprinkle reserved toasted coconut and chocolate shavings or a pinch of cocoa powder over the top.
  4. Enjoy:
    • Serve immediately with a straw or spoon for a refreshing, indulgent treat.

Notes

  • For a stronger coffee flavor, use espresso instead of brewed coffee.
  • For a vegan version, use dairy-free ice cream and milk, and skip the whipped cream or use a plant-based alternative.
  • Store leftover toasted coconut in an airtight container for up to a week.