Description
Thai iced coffee turned into a frozen drink of wonderfulness.
Ingredients
- 2 cups Strong Hot Coffee
- 1 can (14 Oz. Size) Sweetened Condensed Milk
- 1 cup Milk, 2-Percent Or Whole Milk
- 1 teaspoon Vanilla
- 1 cup Heavy Whipping Cream
- 1 Tablespoon Granulated Sugar
- ½ cups Sweetened Coconut Flakes
Preparation
In a large bowl or heatproof pitcher, stir hot coffee, condensed milk, milk and vanilla. Cover and chill at least 8 hours or overnight.
Pour chilled mixture into a shallow pan (I used a 13-by-9-inch baking pan). Freeze until solid, about 4 hours.
Meanwhile, make the whipped cream: Beat cream and sugar on high speed until stiff peaks form, about 2 to 3 minutes. Chill until ready to use.
Toast the coconut: Heat oven to 350ºF. Spread coconut flakes on a baking sheet; toast in oven, stirring occasionally, until golden brown, about 7 to 10 minutes.
Scoop frozen coffee mixture into serving glasses. Top with whipped cream and toasted coconut.
Adapted from King Arthur Flour.
