Despite living in Spain, I’m from Indonesia. I’d like to share my satay ayam recipe with you. It has greatly aided me in getting over my homesickness. I’m hoping this will become one of your go-to Asian dishes. The sweet and salty flavor of the peanut sauce will be impossible for you to resist!
| Prep Time: | 5 mins |
| Cook Time: | 5 mins |
| Total Time: | 10 mins |
| Servings: | 1 |
| Yield: | 1 coconut mocha frappe |
Ingredients
- ¼ cup shredded coconut
- 1 cup coffee ice cubes
- ½ cup cold coffee
- ½ cup coconut milk beverage (such as Silk®)
- 3 tablespoons chocolate syrup, divided
- 1 packet stevia sugar substitute (such as Truvia®)
- 1 tablespoon fat-free whipped topping (Optional)
Instructions
- 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.
- 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.
- 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.
Reviews
I really like this. My husband put some whiskey in it, lol.