Toasted Coconut Mocha Frappuccino

Toasted Coconut Mocha Frappuccino

Drink Recipes

Creamy coconut frappuccino with toasted coconut flake, chocolate syrup and cocoa powder.
1 cup strong brewed coffee, chilled
8 coconut milk ice cubes
1/4 cup toasted unsweetened coconut flake + more for topping
2 Tbsp light chocolate syrup (or other chocolate sauce) + more for topping
1 Tbsp cocoa powder
- The night before making, pour your (well-shaken) coconut milk (about 1 can) into an ice cube tray. You’ll need 8-10 cubes for one drink, and one can yields about one full tray. Save the leftover cubes for another drink. - In the morning, toast your coconut by spreading 1/4 on a baking sheet and cooking for 3-5 minutes in a 350 degree (F) oven. - Next place all ingredients in a blender and mix until smooth and well combined. - To thicken, add more coconut ice cubes. To thin, add more coffee or chocolate syrup. - Serve immediately, or freeze for later. Top with coconut whipped cream, more toasted coconut and a drizzle of chocolate syrup, if desired. Nutrition does not reflect toppings.

User reviews

There are no user reviews for this listing.
Already have an account? or Create an account

Comments (0)

There are no comments posted here yet

Leave your comments

  1. Posting comment as a guest. Sign up or login to your account.
0 Characters
Attachments (0 / 3)
Share Your Location