Steps to Prepare How To Make Caramel Coffee Frappe

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 Frappe

¼ cup shredded coconut

1 cup coffee ice cubes

½ cup cold coffee

½ cup coconut milk beverage (such as Silk®)

3 tablespoons chocolate syrup, divided

1 packet stevia sugar substitute (such as Truvia®)

1 tablespoon fat-free whipped topping (Optional)

Directions

Place 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 Frappe

prep: 5 mins cook: 5 mins total: 10 mins Servings: 1 Yield: 1 coconut mocha frappe

TAG : Coconut Mocha Frappe

Breakfast and Brunch, Drinks,