Creamy Curried Coconut Frappe

inspirations from India...

To finish up this series, I've made a frozen coconut cocktail laced with curry powder. Just a little goes a long way with this drink. I was inspired in two ways when dreaming up this concoction. First, is that many Indian curries are made with coconut milk and of course curry powder. And second, I thought about chai tea and all the different spices combined with steamed milk. Chai tea also comes from India, how appropriate!

So, for this recipe I've combined toasted coconut, Bailey's, coconut rum, milk, curry powder, and ice in a blender. Whiz it up in seconds and serve with a little more curry powder and toasted coconut for garnish. Again, I'm using the curry powder I made in the first post of this series, but any will do. This drink is a fun and delicious twist on a classic creamy coconut cocktail. Try it tonight. Here's how to make it...

Ingredients - Serves 4

1/2 C Shredded Sweetened Coconut

1 C Bailey's Irish Cream

1/2 C Coconut Rum

1 C Milk

1 tsp. Curry Powder, more for garnish

2-3 C Ice Cubes

Directions

Preheat the oven to 300 degrees.

Toast the coconut: Spread the coconut onto a baking sheet. Place in the preheated oven and bake for 20-25 minutes, tossing every 10 minutes. Remove and cool.

Make the frappe: In a blender combine 1/3 C toasted coconut, Bailey's, coconut rum, milk, curry powder, and ice. Blend until the ice is crushed and the drink is smooth.

Garnish and serve: Divide the drink among 4, 8 oz. glasses. Garnish with a sprinkle of curry powder and toasted coconut. Serve with a straw and enjoy. Cheers!