Toasted Coconut Mocha Frappuccino
Creamy coconut frappuccino with toasted coconut flake, chocolate syrup, and cocoa powder.
Foto: Minimalist Baker — Minimalist Baker
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
Steps
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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.
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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.
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Next place all ingredients in a blender and mix until smooth and well combined.
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To thicken, add more coconut ice cubes. To thin, add more coffee or chocolate syrup.
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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.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (20% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| strong brewed coffee | 1 cup | - | - |
| coconut milk ice cubes | 8 | - | - |
| toasted unsweetened coconut flake | 0.25 cup | - | - |
| light chocolate syrup | 2 tbsp | - | - |
| cocoa powder | 1 tbsp | Rp 8.000/100g | Rp 1.200 |
*Estimated market prices, may vary by region
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