A summer twist to the cream-based classic. Serve this in place of dessert the next time you have friends over to eat.
Toasted Coconut White Russian
A summer twist to the cream-based classic. Serve this in place of dessert the next time you have friends over to eat.
Ingredients
- 4 Tbsp shredded coconut
- 2 oz coconut milk
- 3 oz Kahlua
- 4 oz vodka
Instructions
- Place shredded coconut in a nonstick skillet or saute pan and toast on medium heat, stirring frequently, until lightly golden in color.
- Allow coconut to cool off the heat.
- Use an immersion blender to blend the toasted coconut with the coconut milk and Kahlua.
- Pour the blended mixture into rocks glasses filled with ice.
- Top with vodka and serve.
