I remember going grocery shopping with my friend Lisa once and we pulled over to the in-house Starbucks to grab a drink before the hot and heavy produce picking commenced. Lisa is one to indulge when she’s earned it, eating a plate of alfredo pasta if she made it to her morning spin class. Effort = reward; I like it.
On this particular day she ordered a luxurious looking coconut mocha frappuccino with piles of whipped cream, toasted coconut and chocolate syrup dripping down the side. I jealously watched her slurp it down and she must’ve caught on because she offered me a few sips, saying she couldn’t finish it all by herself (though I believe she probably could’ve). How generous.
Oh my, it was heavenly. Consider this my healthier homage.
This beverage is so simple to throw together. Simply freeze coconut milk into ice cubes, toast up your coconut flake, then add it all to a blender with a little chocolate syrup, cocoa powder and strong brewed coffee. Oh dear. Takes me right back to the grocery store, only this time it’s all mine.
Toasted Coconut Mocha Frappuccino
Ingredients
- 1 cup strong brewed coffee (chilled // french press or cold brew is best)
- 8 coconut milk ice cubes (or other milk // 3/4 cup full-fat or light coconut milk yields ~8 cubes)*
- 1/4 cup toasted unsweetened coconut flake (plus more for topping)
- 2 Tbsp light chocolate syrup (or other chocolate sauce // plus more for topping)
- 1 Tbsp cocoa powder
Instructions
- The night before making, pour your (well-shaken) coconut milk (about 1 can as original recipe is written) 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 baking for 3-5 minutes in a 350-degree F (190 C) 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.
Notes
*Nutrition information is a rough estimate.
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Haley says
I have been eyeing this recipe for a while. As a vegan who is not very good at advanced food preparation (I know it is like an oxymoron it makes no sense), I have been putting it off for too long. I am so glad I finally made it! I used shredded coconut because it is what I had and it got a little too toasty. I made a chocolate syrup and The PPKs rad whip to go on top. The chocolate syrup was made with the remaining 2 tbsp of cocoa I had, an equal amount of raw sugar and about twice the amount of water (roughly four tbsp). The syrup made exactly enough for two large frappucinos.
Lovely to hear! So glad you enjoyed it, Haley. Thanks for sharing!
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Lukas says
Hey, thanks so much for the idea! Stumbled across it last night and it sounded awesome, so I stuck a can of light coconut milk I had on hand into a tray in the freezer and made it this morning. I admittedly didn’t really follow your recipe / measurements too closely… mostly what I get out of recipes are concepts and then work to taste, but I liked reading the story behind it! : ) I just pureed coffee, unsweetened cocoa powder, dates and the toasted coconut together for the syrup, because I like to avoid sugar whenever possible, and it turned out awesome… drinking it right now. Thanks again!
Liz says
YUM! Looks so good!
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Kathryn says
I don’t care that it’s snowing outside right now – I want one!!
thelittleloaf says
This looks so incredibly good. Pinned to make this weekend!
Jess says
I’m with Lisa – I love a good reward. But your version looks like it could definitely give the original a run for its money!
Sarah says
This looks awesome. Can’t wait for a sunny day to try this!
Laura (Blogging Over Thyme) says
Looks so good! And love your idea of freezing coconut milk cubes–makes it that much easier and you don’t need to worry about diluting it with regular ice. Hmm…coconut is the best :)
cindy says
Toasted coconut always gets me! I love that you froze the coconut milk! I bet it makes the drink super creamy.
Lindsey says
yum! and i love the fact that it’s dairy-free!
Izy says
No waaayyyy! That looks and sounds way too good! Stupid UK starbucks with their limited flavours, I’ve never seen this combo before :O But I guess it’s all good, because I can make it at home now, eh?
Esmer says
Are the nutrition facts correct? 19 grams of trans fat?!
Yes, it is correct. I used full fat coconut milk, which is high in saturated fat, but it is not like other forms of saturated fat in that it’s metabolized by the body more efficiently, making it healthier. Read more about it here. However, if you want to reduce the fat, you could easily sub coconut milk BEVERAGE, which contains a fraction of the calories but is still very creamy, or cow’s milk or almond milk. Hope that helps!
Esmer says
Is some of the fat both saturated and trans? Because otherwise it adds up to 50 grams total, not 36 grams. It just doesn’t make sense either way, because 36 grams of fat is 324 calories, plus the 19 grams of carbohydrates and 4 grams of protein is 416 calories total.
Oh, I see what you’re saying. I did accidentally type a figure into the trans fat category and did not mean to do so. I’ve updated it and it’s now correct!
Averie @ Averie Cooks says
I would want one of these all the time if I had it just laying around! I do happen to have a all the ingredients on hand :)
Monica says
Your version looks so much better than Starbucks. That chocolate dripping down the side… I think I deserve one of these too!
Bee Girl says
Oh my goodness! As soon as the weather warms up a bit, this *will* be my drink of choice!