Yummm.

When I heard Starbucks had a Mocha Coconut Frapuccino, I knew I had to try it. I love mocha and I love coconut. The town I live in doesn't have a Starbucks, so when I went to visit some friends at the beginning of summer, I made sure to swing by and pick one up. It was so delicious! Well, all summer I've wanted another one. But I rarely go places with a Starbucks, and even when I do I don't necessarily have a chance to get one. I've seen some recipes floating around the internets. None of them sounded exactly like something I wanted to try. So I decided to make up my own recipe, drawing a few elements from the other recipes. The first time I tried it, it was pretty good but needed some adjustments. The second time I made it, it was great! It's been a couple months since I tried the Starbucks version, so I can't vouch for how it matches up, but I do know it was delicious.

Here's what I used.


Toast your coconut on a baking sheet in the oven at 350 degrees for a couple of minutes. Make sure it's spread out in one layer, and I put foil on it so I don't have to wash it. Check it and stir it often, until it is golden. I toasted a good amount and put the extra in plastic bag so I didn't have to toast more every time.

Put about 5 ice cubes in your blender. Add 3/4 cup coconut milk, 1 tsp instant coffee, a good squeeze of chocolate syrup, and a splash of milk (I started without the milk, but it was little to thick without it). Blend until ice cubes are mostly blended in. I usually have a few little chunks left, but I don't have that great of a blender.

Pour into your glass, and top with whipped cream, chocolate drizzle, toasted coconut, and enjoy! It helps to have a straw to drink it.

Here is the finished product.


The picture is actually from my first attempt. The second time I didn't have that separation.