¾cupsstrongly brewed coconut coffeechilled (I like Green Mountain)
1 ½ouncesspiced rum
1cupcoconut milkfrom a carton
ice
4tablespoonswhipped topping
Instructions
Fill two 12-ounce glasses with ice.
Toast the coconut in a small pan over high heat for 3-4 minutes, or until it begins to brown. Immediately remove from heat.
Fill a cocktail shaker with ice. Add the coffee and rum; shake well. Strain into the pint glasses. Pour in the coconut milk; stir. Top with whipped cream and sprinkle with toasted coconut.