You will need:
1 Island Coconut Keurig K-cup coffee
1 cup dark chocolate almond milk
1/4 cup chocolate chips
shredded coconut flakes
chocolate syrup
ice
- Start by brewing your Island Coconut K-cup coffee on the lowest water setting of your Keurig.
- Place the now brewed coconut coffee in the freezer to chill for about 20 minutes.
- Meanwhile add 1 cup of dark chocolate almond milk to a blender.
- Add about 1 cup of ice and the chocolate chips- blend to your desired consistency.
- Add the now chilled coffee to the blender and mix for 30 seconds.
- Line a glass with a generous amount of chocolate syrup.
- Pour in the frappuccinno.
- Top with shredded coconut and drizzle with more chocolate syrup.
1 Island Coconut Keurig K-cup coffee
1 cup dark chocolate almond milk
1/4 cup chocolate chips
shredded coconut flakes
chocolate syrupice
- Start by brewing your Island Coconut K-cup coffee on the lowest water setting of your Keurig.
- Place the now brewed coconut coffee in the freezer to chill for about 20 minutes.
- Meanwhile add 1 cup of dark chocolate almond milk to a blender.
- Add about 1 cup of ice and the chocolate chips- blend to your desired consistency.
- Add the now chilled coffee to the blender and mix for 30 seconds.
- Line a glass with a generous amount of chocolate syrup.
- Pour in the frappuccinno.
- Top with shredded coconut and drizzle with more chocolate syrup.
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