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Prepare Nescafe Clasico coffee as directed on the jar.
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Place the coffee in the refrigerator for a few hours.
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Mix the coconut milk, condensed milk and pumpkin butter in a blender.
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Pour the mixture into an ice cube tray and place in the freezer for 3-4 hours.
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Add 1 cup cold coffee and 8-10 pumpkin coconut milk ice cubes in a blender and blend until smooth.
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Top with whipped cream.
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Drizzle with dulce de leche.
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Sprinkle with additional pumpkin pie mix or cinnamon.
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Top with toasted coconut.