By spatchcock on July 07, 2002
Photo by Marg (CaymanDesigns)
Photo by Marg (CaymanDesigns)
"Excellent recipe; a copycat for a very famous and widespread coffee establishment from www.TopSecretRecipes.com."
Serving Size: 1 (540 g)
Servings Per Recipe: 2
"This drink is wonderful! I've made it several times now, and it just keeps tasting better! I do however speed up the browning of the coconut. You can put your oven to 350 and the cooking time is greatly reduced. (Only takes about 6 to 7 minutes) You need to be careful and watch the coconut though! It darkens very quickly!"
"Heaven! thank you so much!! I made this for myself today for my birthday, I didn't feel like driving to the "very famous and widespread coffee establishment" today so this was great. How I did it: I didn't want to warm up the oven so I got a small non-stick skillet and put it over low heat, put the coconut in the pan and stirred it around until the coconut was toasted. I used a meduim roast non-bitter Sumatra coffee, I put enough for 12 cups of coffee but brewed only 1 and 1/2 cups. I like mine thick so I put about 2 2/3 cups ice in mine, and oh.. I don't know.. very likely 2/3 cup chocolate syrup :-) YUMM!! Thank you SO much! Can I live on this and this alone?"
"Great coffee and enjoyed the coconut flavor. I also toasted the coconut in a pan like one of the other reviewers mentioned, used 2 tablespoons of sugar, and doubled the amount of chocolate syrup. I didnt add the whipped cream this time but it would be a great topping. Will definitely be making this coffee again!"
"sipping on one right now as I type it's a different drink but very enjoyable. Give this one a shot"
"This is WONDERFUL! I was looking for a good excuse to have it for myself and was happy when my neighbor came to visit. I made it this evening with coffee leftover from the morning, which I imagine had gotten stronger. It was perfect! Loved the toasted coconut and the beautiful way it garnished the drink. I think it made us a little more than a serving each. Printing and passing the recipe on to my neighbor right now upon her request!"
"I made this as soon as I got home from work last night. The hardest part was cooling down the coffee. Seemed to take forever even though I stuck it in the freezer to speed up the process. Still took a good 1/2 hour. While I was waiting for the cool down, I roasted the coconut but on top of the stove in a dry frying pan. Worked well. I finally got everything into the blender. I enjoyed the drink but didn't like the coconut. Next time I will add coconut flavour and not the real stuff. But this was still very refreshing. Thanks so much !"
"A decadent treat! It tastes like something you would enjoy at a posh island resort. Delicious! For the chocolate syrup, I highly recommend you making your own using Chocolate Syrup."
"Yummmy! Thanks for giving me a new recipe for coffee that includes coconut! I loved the addition of coconut but preferred it blended in the drink and not as a garnish. I may also try using coffee icecubes next time - I like my drinks strong! Thanks for sharing this wonderful treat!"
"So, so good! Sweet and indulgent drink that's better than the coffee house. Very attractive, too. Oven was already on so I toasted the coconut at 350 for a few minutes. Made a half recipe and drank the whole thing myself. Thanks, Marg, for a delicious drink!"
"I would like a recipe for a mix that is called mocha cappacino which I can no longer find. Would there be a conversion for the Mocha Frappuccino, that could use powdered milk and instant coffee? Thanks"