1. The night before making, pour your (well-shaken) coconut milk (about 1 can) into an ice cube tray. You’ll need 8-10 cubes for one drink, and one can yields about one full tray. Save the leftover cubes for another drink. 2. In the morning, toast your coconut by spreading 1/4 on a baking sheet and cooking for 3-5 minutes in a 350 degree (F) oven. 3. Next place all ingredients in a blender and mix until smooth and well combined. 4. To thicken, add more coconut ice cubes. To thin, add more coffee or chocolate syrup. 5. Serve immediately, or freeze for later. Top with coconut whipped cream, more toasted coconut and a drizzle of chocolate syrup, if desired. 6. To make coconut whipped cream: 7. Place your coconut milk in the fridge overnight or in the freezer for 30 minutes to an hour. Upon removal, be careful NOT to shake the can as you want the cream to remain separated from the liquid. 8. Open the can and scoop the top layer of cream into a chilled mixing bowl. Whip on medium-high until soft peaks form. (Add a dash of the remaining coconut liquid if it’s too thick.). 9. Add powdered sugar and vanilla and whip again to combine. Taste and adjust flavor/sweetness accordingly. Serve with hot cocoa and reserve the rest in an airtight container in the fridge for later use. Should keep for several days. ---------------------------------------------------------------------------
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