Starbucks' Mocha Coconut Frappuccino Recipe #180464
This is my absolute favorite chilled coffee drink and a must try if you like coconut! You can substitute the milk and sugar for 2 cups of ice milk for a smoother, more creamy drink if you prefer!
by Cooks4_6
35 min | 10 min prep
SERVES 2
- 1/2 cup shredded coconut
- 3/4 cup strong coffee (chilled)
- 1 cup low-fat milk
- 1/3 cup Hersheys Chocolate Syrup
- 3 tablespoons granulated sugar
- 2 cups ice
- 1/2 cup whipped cream, canned
- Preheat oven to 300°F
- Spread shredded coconut on a baking sheet and toast coconut in the oven.
- Stir the coconut around every 10 minutes or so for even browning. After 25 to 30 minutes the shredded coconut should be light brown. Cool it off.
- Make double-strength coffee by brewing with twice the coffee required by your coffee maker. That should be 2 tablespoons of ground coffee per each cup of coffee.
- Chill before using.
- 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. Blend for 15 to 20 seconds to dissolve sugar.
- Add ice and blend until ice is crushed and the drink is smooth.
- Pour drinks into two 16-ounce glasses. Garnish each drink with whipped cream, a drizzle of chocolate, and a pinch of some of the remaining toasted coconut. Add a straw to each one.
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5 stars