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Mocha Coconut Frappuccino

I think that the seasonal drinks are Starbucks are genuinely the most exciting things ever. Pumpkin latte season brings me close to tears, and don’t even get me started on peppermint mochas. I spend a stupid amount of money on Starbucks, but it genuinely brightens my day to get one of their seasonal drinks. A couple of days ago I almost cried out with joy in Target when I saw the sign for the mocha coconut frappuccino because I had completely forgotten that there were special drinks for the summer. Whoever came up with the idea of a frozen coffee drink with chocolate and coconut is a complete genius. I started looking for recipes to recreate it as soon as I got home.

I found a lot of different recipes for these, but none of them was particularly eye-catching. I liked aspects of lots of different recipes so I ended up just combining a few and making my own. I rarely venture into unscripted territory when it comes to making food because I like to stick to recipes, but I am proud to say that my recipe has resulted in a drink that tastes pretty much exactly the same as the one from Starbucks. I am going to have mocha coconut overload this week because I have lots of leftover ingredients, and I will be making these often. The recipe below makes two.
Mocha Coconut Frappuccino
 1 cup sweetened, shredded coconut
3/4 cup strong coffee (you could use espresso if you have the means to make it)
1/3 cup chocolate syrup
1/3 cup full-fat coconut milk (refrigerated – I have heard bad things about the lite coconut milk so go for the full fat, and just buy a can and stick it in the fridge for a few hours before using it)
2 1/2 cups ice
Whipped Cream

Preheat the oven to 300 degrees F. Spread the shredded coconut on a baking sheet and toast in the oven. Stir the coconut around every 5 minutes and cook for about 15 minutes total. A lot of the recipes I looked at called for 30 minutes toasting time, but mine was toasting really quickly. I decided it’s either because of my crazy oven, or maybe sweetened coconut cooks faster than regular. I’m not really sure so I would just recommend watching it and stirring it often until it is light brown in colour.
Brew the coffee either the night before or in the morning so that you can chill is until it is cold. It will take several hours. Combine the coffee, chocolate syrup, coconut milk, and  3/4 cup shredded coconut in a blender.
Add ice and blend until smooth. Pour drinks into two glasses and top with whipped cream and extra toasted coconut.

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