2-3 tsps Moccona Classic Medium Roast instant coffee
1 cup boiling water
1 frozen banana (freeze the day before)
1 cup milk*
1 tsp chia seeds (optional)
1/2 tsp vanilla extract
1/4 cup shredded coconut
*For a tropical twist, replace regular milk with coconut milk
Add the instant coffee to the cup of boiling water, stir and place in the fridge to cool for 5-10 minutes.
To toast the coconut, preheat a small frying pan over medium heat. Place the shredded coconut on the pan and toast it constantly stirring. Once all the coconut is nice and golden, take the pan off the heat and transfer the coconut to small bowl.
Place the cold coffee, bananas, milk, chia seeds and vanilla extract into a blender and blend until smooth.
Pour into glasses and top up with the toasted coconut.