Cold Mocha Coconut Frappuccino

Sep 19 , 2019


Jason Breward

Cold Mocha Coconut Frappuccino

Making a delicious Mocha Coconut Frappuccino
Thick, strong chocolate syrup is an absolute must too.  Hershey’s is probably the best – however it’s only available online in the UK, so I used a thick ready-made chocolate sauce (Lyle’s Squeezy Chocolate sauce from Sainsbury’s) that I heated in the microwave for a few seconds to loosen up.


1 cup unsweetened coconut flakes (or ½ cup finely shredded coconut)
3 shots of espresso (a little over a 1/3 cup) of very strong coffee – freshly brewed is ideal, but instant is fine too.)
2 tbsp sugar
1⁄2 cup whole/full-fat milk
1⁄2 cup coconut milk from a can
2 cups ice
5 tbsp chocolate syrup
1/2 cup heavy or whipping cream, whisked to soft peaks


  1. Preheat oven to 325F.
  2. 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.
  3. Make an espresso or strong coffee, stir in the sugar and leave to cool.
  4. Place the coffee, milk, coconut milk, ice, 1 tablespoon of the toasted coconut flakes and 1 tablespoon of the chocolate syrup in a blender. Blend until combined.
  5. Pour into two glasses and top with whipped cream, the rest of the coconut flakes, and chocolate syrup on top....YUM !

If you don’t have a Nutri Bullet you could use any type of electric mixer with a blade attachment.

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