Coconut Mocha Frappe…Care to Join Me?

I don’t know about you but, as a stay-at-home food blogging, homemaking, dog sitting (…catch my drift?) mom, I can’t afford to just get up and out of the house to buy coffee drinks everyday!  So how’s about a homemade version instead…made with organic, wholesome good stuff?!

So here we are, adapted from food.com, but done my way, of course 😉

Copyright © 2013 Grace Clerc. All rights reserved.

Servings:  2

Ingredients:

-1/2 cup shredded coconut

-3/4 cup strong coffee

-1 cup low-fat milk or 1 cup milk

-1/3 cup Hershey’s Chocolate Syrup

-3 tablespoons granulated sugar (You can use less sugar, if you wish.  I don’t like my drink too sweet, thus I shorten it to 1 tablespoon instead)

-2 cups ice (I used about 4 cups of crushed ice as I do like my frappe drink with lots of ice…)

Garnish:

-Homemade whipped cream (Recipe below)

  • Heavy whipped cream, sugar, and vanilla extract  (Measurements to your liking.  I made enough for two servings)
  • In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.

Copyright © 2013 Grace Clerc. All rights reserved.Directions:

1). Preheat oven to broil at 300°F.

2). Spread shredded coconut on a baking sheet and toast coconut in the oven.

3). Stir the coconut around every 2-3 minutes or so for even browning.

4). After 10 to 15 minutes the shredded coconut should be light brown.

5). Cool it off.

6). Make double-strength coffee by brewing with twice the coffee required by your coffee maker.

7). That should be 2 tablespoons of ground coffee per each cup of coffee.

8). Chill before using.

9). To make the drinks, combine cold coffee, milk, 1/3 cup of the toasted coconut, 1/3 cup chocolate syrup, and sugar in a blender.

10). Blend for 15 to 20 seconds to dissolve sugar.

11). Add ice and blend until ice is crushed and the drink is smooth.

12). Pour drinks into two 16-ounce glasses.

13). Garnish each drink with whipped cream, a drizzle of chocolate, and a pinch of some of the remaining toasted coconut.

14). Add a straw to each one if you want!

3 Comments

  1. This looks so refreshing on a hot Summer day here in Hong Kong (like today! or this weekend!)! Just got our coffeemaker..excited to make this! 🙂 I love Starbucks Frap but I don’t want to buy them because they are so sweet and expensive haha!

    1. TCA says:

      Let me know what you think! My other fave from Starbucks is the cookie crumble (not sure what the true name is)…I’ll see if I can replicate, as well 😉

      1. I think I’ve heard of cookie crumble before..seasonal drink, I think? My ultimate fave id Dark Mocha frap in the Philippines..HK doesn’t have it so I order Java Chip. Booo! Hehe..I will make this and will let you know how mine turns out:)

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