$ $ $ $ $
• • • • •
20 mins

Smoothies & Beyond
Makes 6 servings

This is a grown-up dessert, perfect for easy entertaining.
For a stronger cocktail, substitute all liqueur rather
than the coffee-Kahlua blend.

Posted by Weldon Owen Published See Weldon Owen's 9 projects » © 2024 Tori Ritchie / Weldon Owen · Reproduced with permission.
  • Step 1

    Preheat the oven to 350°F (180°C). Spread the coconut in a pie pan and toast in the oven until golden-brown, stirring once or twice,
    8–10 minutes. Alternatively, stir the coconut in a small, nonstick
    skillet over medium heat until golden-brown, about 5 minutes. Let
    the coconut cool. (Toasted coconut keeps, covered, for several days at room temperature.)

  • Step 2

    Put the milk, coffee, and liqueur in the blender container. Add the
    ice cream. Put the lid on securely, turn the variable speed dial to 1,
    and start the machine. Increase the speed to variable 8 and blend
    for 15 seconds, until smooth and frothy.

  • Step 3

    Divide the ice cream mixture among cocktail glasses and top with
    whipped cream and the toasted coconut. Offer a spoon to stir the
    elements together.

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