Frappuccino Mocha Kelapa Panggang

Creamy coconut frappuccino with toasted coconut flake, chocolate syrup, and cocoa powder.

⏱ 15 min 🔨 Prep 10min 🔥 Cook 5min 📊 Easy 🍽 1 servings 👁 5
Frappuccino Mocha Kelapa Panggang

Ingredients

1 servings

Instructions

  1. The night before making, pour your (well-shaken) coconut milk (about 1 can as original recipe is written) 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.
  2. In the morning, toast your coconut by spreading 1/4 on a baking sheet and baking for 3-5 minutes in a 350-degree F (190 C) oven.
  3. Next place all ingredients in a blender and mix until smooth and well combined.
  4. To thicken, add more coconut ice cubes. To thin, add more coffee or chocolate syrup.
  5. 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.
Grilled & Roasted mocha frappuccinogluten-freevegan

Nutrition per serving

389kcal

💰 Cost Estimate

Total Ingredients
$300.00
Per Serving
$300.00/serving
🏠 Savings
~$600.00 vs buying!
📋 Price Breakdown (80% ingredients detected)
IngredientAmountSubtotal
strong brewed coffee 1 cup -
coconut milk ice cubes 8 $42.00
toasted unsweetened coconut flake 0.25 cup $3.00
light chocolate syrup 2 tbsp $79.00
cocoa powder 1 tbsp $176.00

*Estimated market prices, may vary by region

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🍳

Frappuccino Mocha Kelapa Panggang

Ingredients:
  • 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 yields ~8 cubes)*)
  • 1/4 cup toasted unsweetened coconut flake ((plus more for topping))
  • 2 Tbsp light chocolate syrup ((or other chocolate sauce // plus more for topping))
  • 1 Tbsp cocoa powder

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