½ cup shredded coconut
¾ cup strong teecino, chilled
1 cup low-fat milk
1/3 cup Hershey’s Chocolate Syrup
3 tblsp granulated sugar
2 cups ice
½ cup whipped cream, canned
Pre- heat oven to 300 degrees
Spread coconut on baking sheet and toast coconut in oven til lightly brown.
Stir coconut around every few minutes for even browning. After 25-30 minutes, the coconut should be evenly browned and finished. Cool.
Make double strength teecino by brewing with twice the amount required by your coffee maker.
That should be about 2 tblps of ground coffee per each cup of coffee.
Chill before using.
To make the drinks combine cold teecino, milk, 1/3 cup coconut, 1/3 cup chocolate syrup, and sugar in the blender. Blend for 15 to 20 seconds to dissolve the sugar.
Add ice and blend until the ice is crushed and the drink is smooth.
Pour drinks into two 16 oz. Glasses and garnish with whipped cream, a drizzle of chocolate, and a bit of the remaining coconut.