The night before making, pour your (well-shaken) coconut milk (about 1 can as original recipe is written) into an ice cube tray. You'll need 8-10 cubes for one drink, and one can yields about one full tray. Save the leftover cubes for another drink.
In the morning, toast your coconut by spreading 1/4 on a baking sheet and baking for 3-5 minutes in a 350-degree F (190 C) oven.
*Using full-fat coconut milk does add more calories, but it makes the drink much creamier. However, light coconut milk or coconut milk beverage will work fine here, too.
*Nutrition information is a rough estimate.