Coconut Mocha Frappe

Preparation

• 200 g coconut milk, full fat (½ x 400 ml tin, mixed well)
• 2 tsp instant coffee granules
• 250 g boiling water

Chocolate Syrup

• 150 g granulated sugar
• 150 g water
• 50 g cocoa powder

Frappe

• 100 g ice cubes, to serve
• coconut flakes, toasted, to serve (opcjonalnie)