Coconut Mocha Frappe

1. Place coconut in a skillet over medium-low heat and toast, stirring constantly until lightly browned, 3 to 4 minutes. Set aside 1/2 teaspoon for garnish.

2. Combine toasted coconut, coffee ice cubes, coffee, coconut milk, 2 tablespoons chocolate syrup, and sweetener in a blender; blend until icy and frothy. Pour into a large glass and top with whipped topping, reserved toasted coconut, and remaining chocolate syrup.

Cook's Notes:

To make coffee ice cubes, just brew coffee and freeze 1 cup in an ice cube tray.

You can use any nut milk instead of coconut milk.