Vanilla Bean Coconut Frappuccino (Printable)

A creamy blend of real vanilla bean and chilled coconut milk topped with toasted coconut flakes.

# What You Need:

→ Base

01 - 1.5 cups unsweetened coconut milk, chilled
02 - 0.5 cup coconut cream
03 - 1 vanilla bean, split and seeds scraped, or 2 teaspoons pure vanilla extract
04 - 2 tablespoons maple syrup or agave syrup
05 - 1.5 cups ice cubes

→ Topping

06 - Whipped coconut cream for garnish, optional
07 - Toasted coconut flakes for garnish, optional

# How-To:

01 - Add coconut milk, coconut cream, vanilla bean seeds or extract, maple syrup, and ice cubes to blender.
02 - Blend on high speed until smooth and frothy, approximately 60 to 90 seconds.
03 - Taste the mixture and add additional syrup if needed to reach desired sweetness level.
04 - Divide blended mixture evenly between two tall glasses.
05 - Top each glass with whipped coconut cream and sprinkle with toasted coconut flakes if desired.
06 - Serve immediately with a straw.

# Expert Hacks:

01 -
  • It tastes indulgent and café-worthy but takes less time than a commute.
  • Naturally vegan and dairy-free, so it works for almost anyone at your table.
  • One blender, five minutes of your life, and you're sipping something creamy and vanilla-scented.
02 -
  • Don't skip chilling your coconut milk—room temperature milk turns into a lukewarm drink even with ice, and that defeats the whole point.
  • If you use vanilla extract instead of a fresh bean, add it after blending or it can taste a bit harsh; whole vanilla beans stay smooth and subtle throughout.
03 -
  • Toast your own coconut flakes in a dry pan for sixty seconds if you can—they taste infinitely better than the pre-toasted ones and cost less too.
  • Make a double batch and store it in the fridge for up to two days, blending again with a splash of ice when you're ready to drink it.
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