14 coffee ice cubes (just frozen coffee)
1 can coconut milk (We used Trader Joe's light coconut milk)
1 shot espresso
75 grams of melted dark chocolate (about 1/3 of a cup of chocolate chips)
1/4 cup of chocolate sauce (We used regular ice cream topping type sauce)
Throw all of this in a blender and mix until all the ice is blended! You can add extra ice/milk/coffee/chocolate! This is one of those recipes that you can easily adjust to your own taste. They do not taste exactly like Starbucks' version. You can definitely taste the real coconut and chocolate, and it is extremely rich! We garnished ours with toasted coconut, extra chocolate sauce, and coconut whipped cream of course!
Coconut Whipped Cream
1 can coconut cream (chilled overnight)
1 Tbsp icing sugar
1 tsp vanilla
Chill your can of coconut cream overnight. When you are ready, carefully flip the can over. The coconut solids will stay at the bottom of the can, while the coconut "water" will be at the top. Pour out the liquids, (you can save this and use it for a smoothie the next day! I did and it was delicious) and scoop the solids into a bowl. Use your beaters to whip the coconut solids into whipped coconut cream! It won't be quite as fluffy as regular whipped cream, and if you let it sit out too long it will get a bit droopy. Add the icing sugar and vanilla and beat again.
*Just a warning: this is not coconut flavoured whipped cream, which we were kind of expecting. The first bite is a bit surprising, but the flavour definitely grows on you!