Vegan Iced Mocha Coconut Frappuccino
This Vegan Iced Mocha Coconut Frappuccino is inspired by the Starbucks recipe, with coffee, chocolate and coconut flavors combined in a chilly summer drink!
Equipment
- High-speed blender or food processor
Ingredients
- 6 tbsp (45g) coconut flakes toasted
- 1¼ (312mL) cups full-fat, canned coconut milk frozen in cubes after measuring
- ½ cup (125mL) almond milk
- ½ tsp vanilla extract
- 1 tbsp instant coffee powder
- 2 tbsp (12g) cacao powder
- 3 tbsp (45mL) agave nectar
- ½ cup (125mL) water
- 2 tbsp (30g) vegan chocolate chips optional topping
- 1 tbsp (7.5g) coconut flakes optional topping // toasted
- vegan whipped cream optional topping
Instructions
Toast the Coconut
- In a small saucepan over low heat, stir the coconut flakes around until they turn golden brown. It only takes about two minutes. As soon as the coconut starts to turn golden brown, remove it from the heat.
- If using the 6 tbsp of coconut in the recipe and 1 tbsp topping, you can toast them together and set aside 1 tbsp to use at the end.
Blend the Frappuccino
- Blend all ingredients in a high speed blender, except the chocolate, coconut and whipped cream topping ingredients.
- Once the drink is fully blended, pour evenly into two separate cups. Top each cup with whipped cream, then top with an even amount of chocolate chips and coconut. For a chocolate drizzle, melt the chocolate chips over low heat and drizzle on top.
- Enjoy right away!