Servings: 4
Prep time: 5 minutes
Ingredients
- 8 scoops of coconut ice cream
- 4 double espressos, freshly brewed
- ¼ cup (60 ml) shredded coconut, toasted
- ¼ cup (60 ml) dark chocolate shavings
- 4 tbsp (60 ml) coffee liqueur or dark rum (optional)
Preparation
- Divide 2 scoops of coconut ice cream among 4 glasses or bowls.
- Add 1 tbsp of coffee liqueur or dark rum to each glass, if desired.
- Pour a piping-hot double espresso over each serving.
- Garnish with toasted coconut and dark chocolate shavings.
- Serve immediately.
