To toast the coconut, bring a skillet to medium heat on the stove; add chopped coconut and, stirring occasionally, cook for 2 minutes, or until lightly browned. (Or, if you have a toaster oven, just toast until lightly browned.) Set aside to cool.
In a tall glass, place cocoa powder, powdered creamer, coffee granules, chocolate chips, and sweetener. Add 1/2 cup very hot water and stir until ingredients have mostly dissolved. Add coconut extract, and transfer contents of the glass to a blender. Rinse the glass, if needed, and set aside.
Add ice to the blender, and blend at high speed until completely mixed and smooth. Pour into the tall glass.
If you like, add additional sweetener to taste. Top with Reddi-wip, drizzle with chocolate syrup, and sprinkle with toasted coconut. Enjoy!
Serving Size: entire recipe (about 16 oz.)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (17g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 31 (57%)|
|Amt Per Serving||% DV|
|Total Fat 3.4g||5 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 3.2mg||0 %|
|Potassium 217mg||6 %|
|Total Carbohydrate 9.6g||3 %|
|Dietary Fiber 3.9g||15 %|
|Sugars, other 5.7g|
|Protein 2.4g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 54
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