I have a personal attachment to Mocha Coconut Frappuccinos from Starbucks. One of my favorite childhood memories is from a trip I took with my best friend and her family to Maui for Thanksgiving. It was my first time leaving “The Mainland”, and quite the experience it was. The first time I ever had this wonderful chocolatey goodness was in Maui. And now as a more health conscious adult… I bring you a healthier version! This Mocha Coconut Frappuccino is Dairy Free, Vegan, and Gluten Free! Enjoy!
Mocha Coconut Frappuccino {Dairy Free, Vegan, and Gluten Free!!!} {makes 3 servings or two large!}
What you need to make everything:
1-2 Cans of Coconut Milk or Cream {see below}
1 T. Vanilla
1-2 T. Honey or Agave for Whipped Cream
1 Frozen banana {make sure the peel is off before freezing}
5 Ice Cubes
1 Cup Cold Coffee
1/3 C. Nutiva Coconut Manna or Unsweetened Coconut {can use sweetened if you prefer}
3 T. Cocoa Powder
2-3 T. Honey or Agave from Frapp base if you prefer
Toasted Coconut for topping {to toast coconut spread thin layer on cookie sheet bake at 325 for 5-10 minutes stirring halfway}
1/2 C. Vegan Chocolate Chips {Enjoy Life is a good brand or just read the labels and make sure there are no milk products}
1 T. Nutiva Coconut Oil melted
This recipe is in three parts…. the base, the whipped cream, and the chocolate drizzle.
*For a less complicated version…. you could use cool whip for base in substitute of whipped cream {but why would you do that???
To get started on the Base for the Frappuccino, first you need to make a batch of Coconut Whipped Cream.
Ingredients for Coconut Whipped Cream
2 Cans of Full Fat Thai Kitchen Coconut Milk or 1 Can of Trader Joes Coconut Cream {13.66 oz.} The reason you need two cans if using the first brand is because only half of the can is cream. If you use the Trader Joes Coconut Cream it is all cream and no milk. Refrigerate the cans overnight. This hardens the cream and separates it for you. Do not try to separate it without refrigeration, as you will be unsuccessful! Trust me
1 T. Pure Vanilla Extract
1-2 Tablespoons of honey or agave for sweetener… just depends on how sweet you like it!
Once your coconut milk is hardened, remove from fridge and flip cans over. This makes it so the coconut water {liquid} is on top. Open the cans upside down, and pour the water out into a bowl….. save for anything of your choosing… {smoothies are my choice!}
Now spoon the thick cream into a bowl. Repeat with both cans if using coconut milk. Add sweetener and vanilla. Whip until smooth. Once the whipped cream is made, take 1/4 of the whipped cream and place in a container in the fridge for the whipped topping. Use the other 3/4 for the frozen base. Place the 3/4 mixture in freezer for an hour or two.
For the Base:
Once the whipped cream in the freezer is thickened quite a bit, scoop it into a blender, add frozen banana, Cocoa Powder, Coconut, Coffee, and 5 ice cubes. You can add sweetener if you want. Blend until smooth.
Spoon into glasses.
Remove whipped cream from fridge and spoon onto base in glasses. Drizzle chocolate onto frappuccino.
Top with Toasted Coconut {to toast coconut spread thin layer on cookie sheet bake at 325 for 5-10 minutes stirring halfway}
