Gimme Samoa Frappe Recipes

GIMME SAMOA FRAPPE

Steps:

• Stir coconut milk until it is uniformly smooth. Pour 1/2 cup portions into paper cups or a muffin tin. Freeze until solid, about 4 hours or overnight.
• Place a single 1/2 cup portion of frozen coconut milk in the container of a blender. Add cold brew concentrate, ice cubes, sugar, and salt. (Keep the remaining portions of coconut milk in the freezer for other frappes.)
• Blend until smooth and creamy.
• Pour into a glass, top with whipped cream. Drizzle chocolate and caramel ice cream toppings over the whipped cream.

ALMOST-FAMOUS MOCHA FRAPPES

Steps:

• Make the coffee ice: Stir the sugar into the coffee until dissolved, then let cool. Pour into a 16-cube ice-cube tray and freeze until solid, about 3 hours.
• Make the chocolate syrup: Combine the sugar and cocoa powder in a saucepan and slowly whisk in 2/3 cup hot water. Bring to a simmer over medium heat, whisking, until the sugar dissolves, 3 to 5 minutes; do not boil. Remove from the heat and stir in the chocolate, honey and vanilla until smooth. Transfer to a bowl and refrigerate until cool.
• Make the frappes: Puree 8 coffee ice cubes, 1/2 cup milk, 1/3 to 1/2 cup chocolate syrup and 1 cup plain ice in a blender until smooth. Pour into 2 glasses, then repeat to make 2 more drinks. Top with whipped cream and more chocolate syrup.

FRAPPE MOCHA

Steps:

• In a small bowl, dissolve coffee granules in water. Pour into an ice cube tray; freeze. , In a blender, combine the milk, chocolate syrup and coffee ice cubes. Cover and process until smooth. Add crushed ice; blend. Pour into chilled glasses; serve immediately. Garnish with whipped topping and additional chocolate syrup if desired.

GIMME SAMOA FRAPPE

Steps:

• Stir coconut milk until it is uniformly smooth. Pour 1/2 cup portions into paper cups or a muffin tin. Freeze until solid, about 4 hours or overnight.
• Place a single 1/2 cup portion of frozen coconut milk in the container of a blender. Add cold brew concentrate, ice cubes, sugar, and salt. (Keep the remaining portions of coconut milk in the freezer for other frappes.)
• Blend until smooth and creamy.
• Pour into a glass, top with whipped cream. Drizzle chocolate and caramel ice cream toppings over the whipped cream.

SAMOA PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spread coconut on a rimmed baking sheet.
• Toast coconut in the preheating oven until lightly golden, 5 to 10 minutes.
• Mix crushed cookies and butter together in a bowl. Press evenly into a 9-inch pie plate.
• Bake in the preheated oven until crisp, about 10 minutes. Transfer to a wire rack to cool.
• Combine 1/2 cup dulce de leche, cream cheese, white sugar, and confectioners' sugar in a large bowl; beat with an electric mixer until smooth. Add 2 cups heavy cream and vanilla extract; beat until soft peaks form. Pour over the cooled crust; spread in an even layer with a spatula.
• Refrigerate pie until cream layer is set, at least 6 hours.
• Spread 1/2 cup dulce de leche evenly over the chilled cream layer.
• Mix toasted coconut with 3/4 cup dulce de leche in a bowl. Spoon over dulce de leche layer; press down gently with a spatula.
• Combine remaining 1/4 cup dulce de leche and 2 tablespoons heavy cream in a microwave-safe bowl. Heat in the microwave for 20 seconds. Stir. Continue heating in 20-second intervals until melted and smooth, stirring after each interval.
• Combine chocolate chips and remaining 3 tablespoons heavy cream in a separate microwave-safe bowl. Heat in the microwave for 20 seconds. Stir. Continue heating in 20-second intervals until melted and smooth, stirring after each interval.
• Drizzle melted caramel and chocolate over pie.