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.
Next place all ingredients in a blender and mix until smooth and well combined.
To thicken, add more coconut ice cubes. To thin, add more coffee or chocolate syrup.
Serve immediately, or freeze for later. Top with coconut whipped cream, more toasted coconut and a drizzle of chocolate syrup, if desired. Nutrition does not reflect toppings.
*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.