1/2 cup shredded coconut, lightly toasted
3 tablespoons granulated sugar dissolved in 3/4 cup double strength Brewed coffee
1 cup low-fat milk
1/3 cup Hershey’s chocolate syrup
2 cups ice
In a blender combine coffee, chocolate syrup,milk, the ice and about half of the toasted coconut. Blitz.
Divide it into 2 tall glasses, garnish with a mound of fresh whipped cream, lightly drizzle with chocolate syrup and sprinkle on some toasted coconut.