Mocha Coconut Frappes Recipes

MOCHA COCONUT FRAPPES

Mocha Coconut Frappes image

Provided by Duff Goldman

Time 15m

Yield two 12-ounce frappes

Number Of Ingredients 9

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

Steps:

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.

ALMOST-FAMOUS MOCHA FRAPPES

Almost-Famous Mocha Frappes image

It's hard to believe, but 15 years ago coffee shops didn't offer much in the way of cool summer drinks, aside from iced coffee or tea. It wasn't until 1995 that the Frappuccino was born: At the request of customers, the manager at a Starbucks in Santa Monica, CA, started experimenting with a blender, mixing together espresso, milk and ice. The concoction became so popular that nearby stores started serving it, too, and once Starbucks headquarters got wind of the new hit drink, the company added mocha and coffee Frappuccinos to its menu - plus more than 40 flavors since then. Readers like Taylor Church from Purlear, NC, have been asking us to get the recipe, but Starbucks reps wouldn't hand it over, so Food Network Kitchens blended this perfect copy.

Provided by Food Network Kitchen

Categories beverage

Time 3h15m

Yield 4 drinks

Number Of Ingredients 9

Ingredients

3 tablespoons sugar
2 cups warm strong coffee
2/3 cup sugar
1/2 cup unsweetened cocoa powder
1 ounce milk chocolate, finely chopped
1 1/2 teaspoons honey
1/2 teaspoon vanilla extract
1 cup reduced-fat milk
Whipped cream, for topping

Steps:

Make the coffee ice: Stir the sugar into the coffee until dissolved, then let cool. Pour into a 16-cube ice-cube tray and freeze until solid, about 3 hours.
Make the chocolate syrup: Combine the sugar and cocoa powder in a saucepan and slowly whisk in 2/3 cup hot water. Bring to a simmer over medium heat, whisking, until the sugar dissolves, 3 to 5 minutes; do not boil. Remove from the heat and stir in the chocolate, honey and vanilla until smooth. Transfer to a bowl and refrigerate until cool.
Make the frappes: Puree 8 coffee ice cubes, 1/2 cup milk, 1/3 to 1/2 cup chocolate syrup and 1 cup plain ice in a blender until smooth. Pour into 2 glasses, then repeat to make 2 more drinks. Top with whipped cream and more chocolate syrup.

STARBUCKS' MOCHA COCONUT FRAPPUCCINO (COPYCAT)

Starbucks' Mocha Coconut Frappuccino (Copycat) image

This is my absolute favorite chilled coffee drink and a must try if you like coconut! You can substitute the milk and sugar for 2 cups of ice milk for a smoother, more creamy drink if you prefer!

Provided by Cook4_6

Categories Beverages

Time 35m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup shredded coconut
3/4 cup coffee (Starbucks Italian Roast)
1 cup milk
5 tablespoons chocolate syrup
2 -3 tablespoons sugar
2 cups ice
1/2 cup whipped cream, canned (optional)

Steps:

Preheat oven to 300°F.
Spread shredded coconut on a baking sheet and toast coconut in the oven.
Stir the coconut around every 10 minutes or so for even browning. After 25 to 30 minutes the shredded coconut should be light brown. Cool it off.
Make double-strength coffee by brewing by standard method, or make a double shot of espresso.
Chill before using.
To make the drinks, combine cold coffee, milk, 1/3 cup of the toasted coconut, chocolate syrup, and sugar in a blender. Blend until sugar is dissolved.
Add ice and blend until ice is crushed and the drink is smooth.
Pour drinks into two 16-ounce glasses. Garnish each drink with whipped cream, a drizzle of chocolate, and a pinch of some of the remaining toasted coconut. Add a straw to each one.

COCONUT MOCHA FRAPPE

Coconut Mocha Frappe image

Coconut, chocolate, and cold coffee make a delicious cool-me-down drink. What more could you ask for in an ice-cold coffee drink?

Provided by Yoly

Categories 100+ Breakfast and Brunch Recipes Drinks

Time 10m

Yield 1

Number Of Ingredients 7

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 362.9 calories, Carbohydrate 48.2 g, Fat 18.2 g, Fiber 5.3 g, Protein 3.2 g, SaturatedFat 15.9 g, Sodium 76.3 mg, Sugar 30.2 g

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