Frappuccino

• 1/2 cup shredded coconut
• 3/4 cup strong coffee, chilled
• 1 cup low-fat milk
• 1/3 cup Chocolate Syrup
• 3 tablespoons granulated sugar
• 2 cups ice
• 1/2 cup whipped cream, canned

Preheat oven to 300°F. 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 25-30 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.
Combine cold coffee, milk, 1/3 cup of the toasted coconut, 1/3 cup chocolate syrup, and sugar in a blender. Blend for 15-20 seconds to dissolve sugar. Add ice and blend until ice is crushed and the drink is smooth. Pour drinks into two glasses. Garnish each drink with whipped cream, a drizzle of chocolate and a pinch of some of the remaining toasted coconut. Serve with a straw.