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LC Mocha Coconut Frap

Submitted by: Mary on 06/26/2004
1587 views
2.52 avg rating
174 votes
 
 
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Ingredients

1/2 C Unsweetened shredded coconut
3/4 C Double strength coffee
1 C Heavy cream

1/3 C SF Davinci chocolate syrup
3 T Splenda
2 C Ice

Additional Information

Preheat oven to 300 degrees.



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



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. Chill before using.



To make the drinks, combine cold coffee, cream, 1/3 cup of the toasted coconut, 1/3 cup chocolate syrup, and splenda in a blender. Blend for 15 to 20 seconds to dissolve splenda. Add ice and blend until ice is crushed and the drink is smooth. Pour drinks into two 16-ounce glasses. Garnish each drink with sweetened whipped cream, a drizzle of melted low carb chocolate, and a pinch of some of the remaining toasted coconut.

Servings

2

Calories

5

Time to prepare

15 minutes

Difficulty

Easy
 

Comments

Garnish with splenda sweetened whipped cream and extra toasted coconut.
 
 
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