| Level: | Easy |
| Total: | 15 min |
| Active: | 5 min |
| Yield: | two 12-ounce frappes |
Ingredients
- 1 cup coconut cream
- 1 1/2 cups coconut milk
- 3/4 cup strong brewed coffee or cold brew
- 2 cups ice
- 3 tablespoons sugar, plus 1 teaspoon more for the whipped coconut cream (see Cook’s Note)
- 2 tablespoons natural cocoa powder, plus more for dusting
- 1 teaspoon pure vanilla extract
- Pinch kosher salt
- 2 tablespoons sweetened shredded coconut, toasted
Instructions
- Place the coconut cream in a large bowl, or the bowl of a stand mixer if using, and refrigerate for 10 minutes.
- Add the coconut milk, coffee, ice, 3 tablespoons sugar, cocoa powder, vanilla and salt to a blender and blend on high speed until smooth and frothy, about 1 minute. Pour the frappe into 2 glasses and refrigerate while you whip the coconut cream.
- Whip the chilled coconut cream and the remaining 1 teaspoon sugar in a stand mixer, or with a hand mixer, until it holds soft peaks, about 1 minute. Transfer to a piping bag fitted with an open star tip and pipe a swirl of whipped cream onto each drink. Sprinkle the cream with the toasted coconut and dust lightly with cocoa powder.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 853 |
| Total Fat | 88 g |
| Saturated Fat | 78 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 5 g |
| Sugar | 3 g |
| Protein | 10 g |
| Cholesterol | 0 mg |
| Sodium | 114 mg |
Reviews
So yummy!!! As long as my coffee and coconut milk is chilled it comes out nice and thick.
Great taste but mine was way too thin and runny!