A creamy, frozen blended White Russian topped with chocolate sauce and made vegan with coconut milk instead of cream. So good you'll never guess it's healthier than the original.
To make coconut ice cubes, simply shake and stir a can of full fat coconut milk (or use light coconut milk OR unsweetened almond milk, though it won't be as creamy) and pour it into an ice cube mold. Freeze until completely hardened - 5-7 hours or overnight.
Add coconut ice cubes, coffee, vodka and Kahlua to a blender and blend until smooth. Taste and adjust sweetness if needed, adding agave nectar, stevia or honey (if not vegan) if desired.
Pour into 2 tall or 4 short serving glasses (as original recipe is written) and top with chocolate sauce and/or coconut whipped cream.
Notes
*Prep time does not include making coconut/almond milk ice cubes. *To make this cocktail lighter, sub light coconut milk OR use half full fat half light or almond milk. *Nutrition information is a rough estimate calculated without extra sweetener or chocolate sauce. *There seems to be some dispute over whether Kahlua is vegan-friendly or not. Past formulations seemed to be, but on their website Kahlua says its "original" is not vegan-friendly. However, looking at the ingredients it's unclear what's not vegan-friendly about it (no dairy is listed and they don't filter their sugar through bone char). If vegan, proceed with caution and read the ingredients depending on which Kahlua product you're buying.