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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (539g) Recipe makes 2 servings |
||
| Calories 381 | ||
| Calories from Fat 90 | (23%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.0g | 15% | |
| Saturated Fat 8.3g | 41% | |
| Monounsaturated Fat 0.9g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 6mg | 2% | |
| Sodium 157mg | 6% | |
| Potassium 417mg | 11% | |
| Total Carbohydrate 68.6g | 22% | |
| Dietary Fiber 2.3g | 9% | |
| Sugars 60.1g | ||
| Protein 5.9g | 11% | |
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Coconut Mocha Frappe Cappuccino (Copycat)
SERVES 2
Ingredients
- 1/2 cup shredded coconut
- 3/4 cup strong coffee
- 1 cup low-fat milk or milk
- 1/3 cup Hersheys Chocolate Syrup
- 3 tablespoons granulated sugar
- 2 cups ice
Garnish
Directions
1
Preheat oven to 300°F.2
Spread shredded coconut on a baking sheet and toast coconut in the oven.3
Stir the coconut around every 10 minutes or so for even browning.4
After 25 to 30 minutes the shredded coconut should be light brown.5
Cool it off.6
Make double-strength coffee by brewing with twice the coffee required by your coffee maker.7
That should be 2 tablespoons of ground coffee per each cup of coffee.8
Chill before using.9
To make the drinks, combine cold coffee, milk, 1/3 cup of the toasted coconut, 1/3 cup chocolate syrup, and sugar in a blender.10
Blend for 15 to 20 seconds to dissolve sugar.11
Add ice and blend until ice is crushed and the drink is smooth.12
Pour drinks into two 16-ounce glasses.13
Garnish each drink with whipped cream, a drizzle of chocolate, and a pinch of some of the remaining toasted coconut.14
Add a straw to each one if you want!
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Browse similar recipes by category
- Course > Beverages > Shakes
- Course > Breakfast
- Main Ingredient > Chocolate
- Main Ingredient > Eggs/Dairy
- Main Ingredient > Fruit > Nuts > Coconut
- Cuisine > North American > United States
- Preparation > Time to Make > < 15 mins
- Preparation > Simple
- Preparation > Equipment > Small Appliance > Food Processor/Blender
- Preparation > Number of Servings > For 1 or 2
- Occasion > Dinner Party
- Occasion > Seasonal > Summer
- Occasion > Novelty > Copycat
- Dietary > Lighter Fare
- Dietary > Low in... > Low Fat
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: Lauralie41
On Feb 14, 2008
Great coffee and enjoyed the coconut flavor. I also toasted the coconut in a pan like one of the other reviewers mentioned, used 2 tablespoons of sugar, and doubled the amount of chocolate syrup. I didnt add the whipped cream this time but it would be a great topping. Will definitely be making this coffee again!
From: Teddy's Mommy
On Jan 6, 2008
Heaven! thank you so much!! I made this for myself today for my birthday, I didn't feel like driving to the "very famous and widespread coffee establishment" today so this was great.
How I did it:
I didn't want to warm up the oven so I got a small non-stick skillet and put it over low heat, put the coconut in the pan and stirred it around until the coconut was toasted. I used a meduim roast non-bitter Sumatra coffee, I put enough for 12 cups of coffee but brewed only 1 and 1/2 cups. I like mine thick so I put about 2 2/3 cups ice in mine, and oh.. I don't know.. very likely 2/3 cup chocolate syrup 
YUMM!! Thank you SO much! Can I live on this and this alone?
From: Marg (CaymanDesigns)
On Aug 16, 2006
A decadent treat! It tastes like something you would enjoy at a posh island resort. Delicious! For the chocolate syrup, I highly recommend you making your own using Chocolate Syrup.
From: LonghornMama
On Apr 2, 2006
So, so good! Sweet and indulgent drink that's better than the coffee house. Very attractive, too. Oven was already on so I toasted the coconut at 350 for a few minutes. Made a half recipe and drank the whole thing myself. Thanks, Marg, for a delicious drink!
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