Coconut Mocha Frappe
For a caramel frappuccino, don't forget the caramel sauce at the top.
Recipe Summary Coconut Mocha Frappe
Coconut, chocolate, and cold coffee make a delicious cool-me-down drink. What more could you ask for in an ice-cold coffee drink?
Ingredients | How To Make Caramel Coffee Frappe¼ cup shredded coconut1 cup coffee ice cubes½ cup cold coffee½ cup coconut milk beverage (such as Silk®)3 tablespoons chocolate syrup, divided1 packet stevia sugar substitute (such as Truvia®)1 tablespoon fat-free whipped topping (Optional)DirectionsPlace coconut in a skillet over medium-low heat and toast, stirring constantly until lightly browned, 3 to 4 minutes. Set aside 1/2 teaspoon for garnish.Combine toasted coconut, coffee ice cubes, coffee, coconut milk, 2 tablespoons chocolate syrup, and sweetener in a blender; blend until icy and frothy. Pour into a large glass and top with whipped topping, reserved toasted coconut, and remaining chocolate syrup.To make coffee ice cubes, just brew coffee and freeze 1 cup in an ice cube tray.You can use any nut milk instead of coconut milk.Info | How To Make Caramel Coffee Frappeprep: 5 mins cook: 5 mins total: 10 mins Servings: 1 Yield: 1 coconut mocha frappe
TAG : Coconut Mocha FrappeBreakfast and Brunch, Drinks,
Images of How To Make Caramel Coffee Frappe
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