Total Yield: 3 cup

Ingredients:

• 2 can Coconut Milk (13.5 oz)
• 3/4 cup Coconut Palm Sugar (Vanilla)
• 3/4 cup Brewed Coffee
• 1 1/2 tsp Vanilla Extract (pure)
• 1 teaspoon Perform Coffee (ground)
• 1 tablespoon Desiccated Coconut (shredded)

Directions:

• Brew a pot of Lairds Organic Perform Coffee with Functional Mushrooms.
• Add coconut milk, coffee, vanilla coconut sugar in a small saucepan over medium heat and whisk until well combined.
• Remove from heat and whisk in vanilla. Transfer to a bowl and put in refrigerator over night to cool completely.
• Transfer coconut coffee mixture to ice cream maker adding ground coffee and shredded coconut. Prepare according to manufacturer instructions. Once done either eat immediately or transfer to container and freeze for several hours.
• Temper and serve!