Starbucks' Mocha Coconut Frappuccino (Copycat) – a delicious recipe with shredded coconut, coffee, milk, chocolate syrup, sugar, whipped cream. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 300u00b0F.
2
Spread shredded coconut on a baking sheet and toast coconut in the oven.
3
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.
4
Make double-strength coffee by brewing by standard method, or make a double shot of espresso.
5
Chill before using.
6
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.
7
Add ice and blend until ice is crushed and the drink is smooth.
8
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.
436
kcal
Calories
18
g
Fat
65
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/2 cup shredded coconut, 3/4 cup coffee (Starbucks Italian Roast), 1 cup milk, 5 tablespoons chocolate syrup, and more.
Yes, Starbucks' Mocha Coconut Frappuccino (Copycat) falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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