Ingredients:
2 cups of whole milk
2 cups of brewed coffee
2 cups of sweet shredded coconut
Directions:
Pre-heat your oven to 350°F.
Brew the coffee.
In a saucepan, put the shredded coconut and the milk together, stir, and warm slightly over a low flame, about three minutes.
Using a fine-mesh sieve, pour the heated mixture through the sieve into a glass or porcelain bowl.
Spread out the milk-infused coconut thinly on an ungreased cookie sheet and bake until golden, about eight minutes. Remove the pan from the oven and set aside.
To serve, pour ½ cup coffee into four mugs. Add ½ cup milk and stir. Garnish with the toasted coconut and serve immediately with a teaspoon to scoop up every sweet morsel of coconut.
For the cold version, pour coffee and milk together into a heat-proof pitcher. Allow to cool then cover and refrigerate. When ready to use, pour into a thermos and place the toasted coconut in a covered food storage box. To serve, pour out the coffee and milk mixture into four mugs, garnish with the coconut, and enjoy.
YIELD: 4 generous servings
NOTE: Coconut can be warmed in a toaster oven, using the same temperature.
The following nutritional analysis is calculated for an approximate 6 oz at-home serving.
| Nutrient Name | Amount per Serving | % Daily Value |
| Calories | 220 | |
| Calories from Fat | 150 | |
| Total Fat | 17g | 26% |
| Saturated Fat | 14g | 70% |
| Trans Fat | 0g | |
| Cholesterol | 10mg | 3% |
| Sodium | 60mg | 2% |
| Total Carbohydrates | 12g | 4% |
| Dietary Fiber | 4g | 16% |
| Sugars | 9g | |
| Protein | 5g | |
| Vitamin A | | 2% |
| Vitamin C | | 2% |
| Calcium | | 10% |
| Iron | | 6% |
Nutritional information for the recipe provided by CookedApple.com. The nutritional information supplied is to be used as a guideline only and will vary depending on the amount and variety of each ingredient used.
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