INGREDIENTS:

• 1 teaspoon of shredded coconut, toasted, for garnish
• A dash of coconut extract (approximately 1/2 teaspoon)
• 1 whole sheet of graham crackers, with extra for crumbles to use as garnish
• Whipped cream for garnish
• Optional: 1 ounce of coconut rum
• 1 tablespoon of cream coconut
• 1 1/2 cups vanilla ice cream

INSTRUCTIONS:

• Toast the coconut in a small pan over low to medium heat, stir until it turns golden brown.
• Move it into a small bowl to cool down. Look closely at it because it can quickly turn from golden to burn.
• Melt coconut cream, coconut extract, and coconut rum (if using) in a blender. Then, blend the ingredients until they are smooth and well-mixed. It’s not necessary to blend it until it’s smooth; pulse it to mix the pieces together.
• Add whipped cream, toasted coconut, and graham cracker pieces to the top of a 12-ounce glass. Pour it, add a straw, and enjoy!