This Italian-style, caramalised coconut shakerato is the easiest way to make your very own toasted coconut ice coffee at home.
Ingredients
For the coconut syrup
1 ½ cups water
1 ½ cups sugar
1 cup toasted shredded coconut
1 tsp coconut milk
For the shakerato
12 ounces strong brewed coffee, slightly cooled
2 tablespoons toasted coconut syrup
4-5 Ice Cubes
Coconut milk (optional)
Preparation
For the coconut syrup
In a saucepan, combine water and sugar. Heat over medium-high, stirring frequently until sugar is dissolved about 5 minutes.
Add extract and toasted coconut flakes.
Allow syrup to rest for at least 5 minutes before straining to remove coconut flakes.
For the shakerato
Add coffee and coconut syrup to a cocktail shaker filled with ice. Shake until very cold.
Strain into glasses filled with ice.
If desired, top with coconut milk.
Oh yes, you can garnish glass rim with some syrup and roasted coconut flakes.
The ideal coffee for this recipe is made with Moka pot or home espresso machine.
