Toasted Coconut Mocha Frappuccino
—·Gluten-Free,Vegan
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
5 steps
- 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.
5 min - 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.
Progress
0 / 5 steps
Nutrition
Per serving (based on 1 servings)
Calories
389cal
Protein
5.0g
Carbs
19.0g
Fat
36.0g
Fiber
6.0g
Sugar
11.0g
Saturated Fat
31.0g
