Coconut Mocha Recipes

COCONUT MOCHA

Steps:

• Mix honey and coconut milk in microwaveable 2-cup measuring cup until blended. Microwave on HIGH 1-1/2 to 2 min. or until heated through. Add 2 tsp. chocolate; stir until melted.
• Pour coffee, then milk mixture into 2 mugs.
• Top with COOL WHIP, coconut and remaining chocolate.

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.

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 MOCHA CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour a 10-inch Bundt pan.
• Melt chocolate over a very low heat and set aside.
• In a small bowl, combine the flour, baking powder and baking soda.
• Next beat together butter, sugar, eggs and instant coffee for 1 minute, on medium speed.
• Next mix in in flour mixture and buttermilk alternating 3xs, on low speed until just combined.
• In a small bowl, combine the melted chocolate, toasted coconut and 2 cups of batter, mix and set aside.
• Pour 1/2 of the remaining plain batter into the prepared pan.
• Next spoon the chocolate batter ontop of the plain batter.
• Pour remaining plain batter over the chocolate batter and run a knife thru the layers to gently create a swirling effect.
• Bake 45 - 50 minutes, checking to ensure cake is cooked.
• Let the cake cool in pan for 10 minutes, then invert on a wire rack and cool completely.
• Lightly sprinkle powdered sugar ontop of cooled cake and serve.