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Recipe

Dark Chocolate Coconut Cooler
Yield: 
2 servings
Ingredients: 

1/4 cup Ghirardelli Ganache Mixture
1/4 cup coconut milk
3 tablespoons rum or coconut syrup
2 cups ice
2 tablespoons toasted and crushed almonds

Directions

This recipe was developed for Ghirardelli by Elizabeth Falkner.

Combine the ganache, coconut milk, rum syrup, and ice in a blender and puree until smooth, about 1 minute. Pour into two glasses and sprinkle each with almonds.