Preheat oven to 350°. Place coconut on a parchment lined baking sheet. Bake at 350°, stirring a few times, until coconut is lightly brown and toasted (approximately 15-20 minutes).

In the meantime, brew 1 cup of Donut House Coconut Mocha coffee. Cool.

Combine brewed coffee, chocolate milk, sugar, ice and all but 2 tablespoons of the toasted coconut in a blender. Blend on high until smooth.

Pour into 2 glasses. Use whipped cream and remaining toasted coconut to garnish. Serve cold.