Side view and top view of two tall glasses of our Toasted Coconut Mocha Frappuccino
5 from 3 votes

Toasted Coconut Mocha Frappuccino

Creamy coconut frappuccino with toasted coconut flake, chocolate syrup, and cocoa powder.
Author: Minimalist Baker
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 1 (frappuccino)
Category: Beverage
Cuisine: Gluten-Free, Vegan
Freezer Friendly 1 Week
Does it keep? Best when fresh.


  • 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


  1. 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.

  2. 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.

  3. Next place all ingredients in a blender and mix until smooth and well combined.
  4. To thicken, add more coconut ice cubes. To thin, add more coffee or chocolate syrup.
  5. 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.


*Using full-fat coconut milk does add more calories, but it makes the drink much creamier. However, light coconut milk or coconut milk beverage will work fine here, too.
*Nutrition information is a rough estimate.

Nutrition Per Serving (1 of 1 frappuccino)