Toasted Coconut Milkshakes (07.25.14)

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  • 1 ½ cups coconut, shredded
  • 1 (1.5 quart) vanilla ice cream
  • 1 (15 oz.) can coconut milk
  • 1 cup whipped cream

In a frying pan on low heat, toast the coconut in a dry pan for 4-5 minutes. Stir frequently.
In a blender, add the ice cream, 1 cup of the toasted coconut shavings, the can of coconut milk. Pulse or blend until combined. (Note: For a thicker version, place in the freezer for 30 minutes.
Garnish with whipped cream and remaining toasted coconut shavings.

Sponsor: Dan’s Market

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