COCONUT MOCHA
Enjoy chocolatey deliciousness with this easy Coconut Mocha recipe. Adorn this Coconut Mocha with fluffy COOL WHIP Whipped Topping, semi-sweet chocolate and toasted coconut for a festive finishing touch.
Provided by My Food and Family
Categories Meal Recipes
Time 10m
Yield 2 servings
Number Of Ingredients 6
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.
Nutrition Facts : Calories 230, Fat 13 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 0 mg, Sodium 25 mg, Carbohydrate 31 g, Fiber 2 g, Sugar 28 g, Protein 2 g
SIMPLE COCONUT MOCHA
Make and share this Simple Coconut Mocha recipe from Food.com.
Provided by Mandy
Categories Beverages
Time 2m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients in a standard size mug.
- Enjoy.
Nutrition Facts : Calories 23.4, Fat 0.7, SaturatedFat 0.3, Cholesterol 0.1, Sodium 32.8, Carbohydrate 3.9, Fiber 0.2, Sugar 2.1, Protein 0.4
MOCHA COCONUT FRAPPES
Provided by Duff Goldman
Categories beverage
Time 15m
Yield two 12-ounce frappes
Number Of Ingredients 9
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.
MOCHA COCONUT FRAPPE
A must have for coconut lovers! I use the Mr. Coffee Frappe' Maker which makes this recipe MUCH easier! But you can combine all of the ingredients in a blender also.
Provided by Sweets n Supper
Categories < 15 Mins
Time 10m
Yield 16 oz, 1 serving(s)
Number Of Ingredients 9
Steps:
- Brew coffee.
- Spread coconut out on a baking sheet and set oven to broil. Watch closely and move the coconut around until it is golden brown and somewhat crunchy. You can make more and put it in a ziplock bag if you plan on using tosted coconut often.
- Combine brewed coffee and all ingredients in a blender, top with whipped cream, hershey syrup and additional coconut.
Nutrition Facts : Calories 577.4, Fat 30.3, SaturatedFat 26, Cholesterol 8.5, Sodium 97.2, Carbohydrate 75.3, Fiber 8.4, Sugar 56.2, Protein 6.3
MOCHA COCONUT MORNING SMOOTHIE
Rolled oats in your mocha-coconut smoothie? Yes-and the result is a rich, hearty sipper that's sure to become a favorite.
Provided by My Food and Family
Categories Home
Time 10m
Yield one large or two small smoothies
Number Of Ingredients 8
Steps:
- COMBINE oats, BAKER'S Shredded Coconut, and cocoa powder in your blender. Pulse until all ingredients are well mixed and powdery.
- ADD Greek yogurt, coconut milk, and GEVALIA Coffee and blend until dry ingredients are well incorporated and mixture seems smooth.
- ADD banana and honey and pulse a few more times until mixture is smooth. Serve immediately or chill in fridge until ready to drink.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
STARBUCKS' MOCHA COCONUT FRAPPUCCINO (COPYCAT)
This is my absolute favorite chilled coffee drink and a must try if you like coconut! You can substitute the milk and sugar for 2 cups of ice milk for a smoother, more creamy drink if you prefer!
Provided by Cook4_6
Categories Beverages
Time 35m
Yield 2 serving(s)
Number Of Ingredients 7
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
I love this special cake. We eat it plain or with ice cream or with a little powdered sugar ontop. This is wonderful when served with a nice cup of hot java or espresso. I hope that you will enjoy this treat.
Provided by Baby Kato
Categories Dessert
Time 1h
Yield 1 cake, 6-8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 875.1, Fat 39.9, SaturatedFat 23.9, Cholesterol 220.9, Sodium 726.3, Carbohydrate 120.5, Fiber 3.3, Sugar 69.6, Protein 13.9
COCONUT CREAM MOCHA ESPRESSO
Make and share this Coconut Cream Mocha Espresso recipe from Food.com.
Provided by LoriInIndiana
Categories Beverages
Time 10m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Mix heavy cream and coconut milk in small glass. Set aside.
- In a small microwave safe serving glass, combine the Irish Cream and chocolate liqueur.
- Heat for one minute in microwave or until hot.
- Add espresso and stir carefully.
- Using a spoon held upside down, slowly pour the cream over the back of the spoon into the serving glass. This will let you float the cream on top.
- Dust with cocoa powder if you want. It will give it that finishing touch but is not necessary.
Nutrition Facts : Calories 83.3, Fat 8.9, SaturatedFat 6.4, Cholesterol 20.6, Sodium 21.5, Carbohydrate 0.8, Protein 0.7
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5/5 (1)Estimated Reading Time 4 minsCategory DrinkTotal Time 15 mins
- Over medium-low heat, toast coconut for 4-5 minutes, stirring occasionally. Once it has turned golden brown, remove from the heat and place in a wide-mouthed, small bowl.
- In a wide-mouthed, small bowl, melt chocolate in the microwave in 30-second intervals on 50% power, stirring after each hit in the microwave, until melted.
- Dip each mug into the melted chocolate, then dip immediately into the toasted coconut (the melted chocolate helps the coconut adhere to the mug).
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