Coconut Cream Mocha Espresso Recipes

MOCHA ESPRESSO ICE CREAM

Steps:

• Mix heavy cream, whole milk, sugar, espresso, and chocolate syrup in a bowl until sugar is dissolved. Refrigerate until chilled.
• Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Stir in almonds and dark chocolate. Serve soft ice cream or transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

COCONUT CREAM MOCHA ESPRESSO

Steps:

• Mix heavy cream and coconut milk in small glass. Set aside.
• In a small microwave safe serving glass, combine the Irish Cream and chocolate liqueur.
• Heat for one minute in microwave or until hot.
• Add espresso and stir carefully.
• Using a spoon held upside down, slowly pour the cream over the back of the spoon into the serving glass. This will let you float the cream on top.
• Dust with cocoa powder if you want. It will give it that finishing touch but is not necessary.

MOCHA COCONUT FRAPPES

Steps:

• Place the coconut cream in a large bowl, or the bowl of a stand mixer if using, and refrigerate for 10 minutes.
• Add the coconut milk, coffee, ice, 3 tablespoons sugar, cocoa powder, vanilla and salt to a blender and blend on high speed until smooth and frothy, about 1 minute. Pour the frappe into 2 glasses and refrigerate while you whip the coconut cream.
• Whip the chilled coconut cream and the remaining 1 teaspoon sugar in a stand mixer, or with a hand mixer, until it holds soft peaks, about 1 minute. Transfer to a piping bag fitted with an open star tip and pipe a swirl of whipped cream onto each drink. Sprinkle the cream with the toasted coconut and dust lightly with cocoa powder.

COCONUT MOCHA FRAPPE

Steps:

• Place coconut in a skillet over medium-low heat and toast, stirring constantly until lightly browned, 3 to 4 minutes. Set aside 1/2 teaspoon for garnish.
• Combine toasted coconut, coffee ice cubes, coffee, coconut milk, 2 tablespoons chocolate syrup, and sweetener in a blender; blend until icy and frothy. Pour into a large glass and top with whipped topping, reserved toasted coconut, and remaining chocolate syrup.

STARBUCKS' MOCHA COCONUT FRAPPUCCINO (COPYCAT)

Steps:

• 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 to 30 minutes the shredded coconut should be light brown. Cool it off.
• Make double-strength coffee by brewing by standard method, or make a double shot of espresso.
• Chill before using.
• To make the drinks, combine cold coffee, milk, 1/3 cup of the toasted coconut, chocolate syrup, and sugar in a blender. Blend until sugar is dissolved.
• Add ice and blend until ice is crushed and the drink is smooth.
• Pour drinks into two 16-ounce glasses. Garnish each drink with whipped cream, a drizzle of chocolate, and a pinch of some of the remaining toasted coconut. Add a straw to each one.

COCONUT SNOWBALLS WITH MOCHA SAUCE

Steps:

• In a shallow dish roll the ice-cream balls in the coconut, coating them heavily, and freeze the snowballs while making the mocha sauce. In a small heavy saucepan combine the brown sugar, the corn syrup, and the espresso powder, bring the mixture to a boil over moderate heat, stirring, and cook it, stirring constantly, for 3 minutes, or until the sugar is dissolved. Remove the pan from the heat, stir in the chocolate, the cream, the Kahlûa, and a pinch of salt, and stir the sauce until it is smooth. Pour some of the mocha sauce onto each of 2 plates, divide the snowballs between the plates, and serve the remaining sauce separately.