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Frozen Thai Iced Coffee☕️👌😋#tipit
Food & Drink
Yields: 4 servings
2 cups strong hot coffee
1 can (14 oz) sweetened condensed milk
1 cup 2 percent or whole milk
1 teaspoon vanilla
1 cup heavy whipping cream
1 tablespoon granulated sugar
1/2 cup sweetened coconut flakes
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 heavy 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 350 degrees F. 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.
*Alternatively, you can freeze the coffee mixture in an ice cream maker.
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