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Toasted Coconut Mocha Frappuccino Recipe! #tipit
Food & Drink
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)*
1/4 cup toasted unsweetened coconut flake + more for topping
2 Tbsp light chocolate syrup (or other chocolate sauce) + more for topping
1 Tbsp cocoa powder
The night before making, pour your (well-shaken) coconut milk (about 1 can) 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.
In the morning, toast your coconut by spreading 1/4 on a baking sheet and cooking for 3-5 minutes in a 350 degree (F) oven.
Next place all ingredients in a blender and mix until smooth and well combined.
To thicken, add more coconut ice cubes. To thin, add more coffee or chocolate syrup.
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.