Mocha Coconut Frappuccino

Here are the Mocha Coconut Frappuccino.
Like a cold Mounds bar in a cup with a caffeine kick thrown in for extra buzz. Find shredded coconut in the baking aisle and toast 1/2 cup of it (store the leftover coconut in the fridge). You'll use most of the toasted coconut in the blender, but save a little for the garnish when the drinks are done.

1/2 cup shredded coconut
3/4 cup double strength coffee
1 cup low-fat milk
1/3 cup Hershey's chocolate syrup
3 tablespoons granulated sugar
2 cups ice
Garnish: whipped cream

1. Preheat oven to 300 degrees. 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.
2. Make double-strength coffee by brewing with twice the coffee required by your coffeemaker. That should be 2 tablespoons of ground coffee per each cup of coffee. Chill before using.
3. To make the drinks, combine cold coffee, milk, 1/3 cup of the toasted coconut, 1/3 cup chocolate syrup, and sugar in a blender. Blend for 15 to 20 seconds to dissolve sugar.

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. Makes 2 large drinks.

Variation on Mocha Frappuccino: 

2 cups ice cold milk, 
2 cups vanilla ice cream, 
1/3 cup (rounded) General Foods International Coffees Suisse Mocha flavor, 
1 tbls cold espresso or strong blackcoffee (optional, for more coffee flavor) 

Blend at high speed for about a minute.
Place the blender container in the freezer for about half an hour (this makes it colder and thicker, but Don't let it freeze all of the way) Blend the contents again.
Serves 2.