Mocha Coconut Frappuccino
Skip the coffee shop and make your own homemade Mocha Coconut Frappuccino at home! This frozen coffee drink is delightful down to the last sip, with rich coffee and chocolate flavors in every sip and a splash of toasted coconut!
I was looking to get that addictive taste of the Starbucks Mocha Coconut Frappuccino – now that they seemed to have stopped selling it in the UK (argh!).
However, I also wanted to go more natural with the coconut flavor. Starbucks uses coconut syrup, whereas I’m using creamy coconut milk and toasted coconut flakes.
Why Do You Toast Coconut?
The toasted coconut adds a lovely, nutty flavor. Be careful when you toast it, though, as it burns quickly. I had trouble eating it all before it went into the blender!
What Chocolate Syrup is Best?
A thick, strong chocolate syrup is also an absolute must. Hershey’s is probably the best. However, they don’t have it in the UK, so I used a thick ready-made chocolate sauce (Sainsbury’s Finest Belgian chocolate sauce—in case you’re also in the UK) that I heated in the microwave for a few seconds to loosen up.
Does It Have Coffee?
Yes, this recipe does indeed use coffee. I have seen at Starbucks that if you don’t want coffee, you can opt for cream instead. You are welcome to go that route if you prefer not to have coffee.
What Type of Coffee Do You Use?
I used espresso, but you are welcome to use stronger brewed coffee or even instant coffee. I even think you could try a cold brew if you want. Depending on how strong it is, it might offer a lighter flavor.
Can I Use Decaf Coffee?
Sure, if you don’t want the caffeine, reach for decaf. You get that coffee flavor you desire without the kick of caffeine. Just make a stronger-flavored decaf and replace it in the recipe!
How to Make a Mocha Coconut Frappuccino
Start by grabbing a baking sheet and roasting your coconut. For this recipe, you will want to use unsweetened coconut. Layout your flakes and toss them into a preheated oven. Watch closely so your flakes don’t burn. Toast them until they are beginning to turn golden brown.
Now, you want to make your espresso or coffee and add sugar. Stir until dissolved, then set aside to cool. Once cooked, toss all ingredients (reserving some coconut and chocolate for topping) in a blender. Blend until creamy, and pour into glasses. Top with the remaining coconut, and drizzle the whipped cream with syrup.
Can I Double this Recipe?
You are welcome to make as few or as many as you like! This recipe is very versatile, but you are welcome to adapt it to your needs.
I recommend only making what you plan to drink right away, as the ice will melt and water down the drink.
Can I Make Without Coconut Flakes?
You can absolutely make this without adding the coconut. It will give you more of a classic mocha flavor!
Why Do I Need Full-Fat Milk?
I found that using whole milk helped to give this drink a thicker texture and added better flavor. If you opt for, say, skim milk, it lightens up the flavor and will be slightly thinner in texture.
I haven’t tried it, but you could swap plain or vanilla almond milk if needed!
I highly recommend trying this homemade frappe. It will save you so much money if you make your own instead of heading to your local coffee shop each day.
Coffee Drink Recipes
- Pumpkin Spice Latte
- Reese’s Coffee Milkshake
- Coconut Coffee Milkshake
- Chocolate Chip Cookie Coffee Milkshake
- Iced Coffee
Try my Slow Cooker Chai Latt and Toasted Coconut Muffins.
Follow me on Instagram @simplystacieblog, Facebook at Simply Stacie, TikTok @simplystacierecipes or Pinterest at @simplystacie and let me know how you liked this recipe and my other recipes.
Mocha Coconut Frappuccino
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Ingredients
- 1 cup unsweetened coconut flakes or ½ cup finely shredded coconut
- 3 shots of espresso a little over a ⅓ cup of very strong coffee – freshly brewed is ideal, but instant is fine too.)
- 2 tbsp sugar
- ½ cup whole/full-fat milk
- ½ cup coconut milk from a can
- 2 cups ice
- 5 tbsp chocolate syrup
- ½ cup heavy or whipping cream whisked to soft peaks
Instructions
- Preheat oven to 325°F.
- Place coconut flakes on a baking sheet and place in the oven for 5-10 minutes until golden brown. Check every couple of minutes, as different varieties brown at different rates. Take out of the oven and leave to cool.
- Make the espresso or strong coffee, stir in the sugar and leave to cool.
- Place the coffee, milk, coconut milk, ice, all but 1 tbsp of the toasted coconut and all but 1 tbsp of the chocolate syrup in a blender. Blend until combined.
- Pour into two glasses and top with whipped cream, reserved coconut flakes and chocolate syrup.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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It is soooo f……. delicious!!! And about 2 or 3 times a year I have the patience to prepair this wonderful masterpiece from Starbucks ..
I love your presentation it makes me totally want to try these recipes and most i do and everyone has been delicious.
Just so you know, you can sometimes find Her she’s syrup at Costco here in the UK. Your recipe looks great, thanks for sharing!