Vanilla Bean Coconut Frappuccino (Printable)

A creamy, refreshing blend of vanilla bean and coconut milk with a frothy texture and natural sweetness.

# What You’ll 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 - In a blender, combine the chilled coconut milk, coconut cream, vanilla bean seeds or extract, maple syrup, and ice cubes.
02 - Blend on high speed until the mixture is smooth and frothy.
03 - Taste the mixture and adjust the sweetness as needed by adding additional syrup if desired.
04 - Pour the blended mixture evenly into two tall glasses.
05 - If desired, top each glass with whipped coconut cream and sprinkle with toasted coconut flakes.
06 - Serve immediately with a straw while the frappuccino is cold and frothy.

# Expert Advice:

01 -
  • Ready in just 10 minutes with no cooking required
  • Naturally dairy-free, vegan, and gluten-free
  • Features real vanilla bean for authentic, aromatic flavor
  • Customizable sweetness to suit your taste preferences
  • Perfect for those seeking a refreshing, non-alcoholic beverage option
02 -
  • Freeze coconut milk in ice cube trays for an even creamier texture without dilution
  • Toast coconut flakes in a dry skillet over medium heat for 2-3 minutes until golden for maximum flavor
  • Make whipped coconut cream by refrigerating a can of full-fat coconut milk overnight and whipping only the solidified cream on top
  • Store leftover vanilla bean pods in your sugar container to create vanilla-infused sugar for future use
  • For meal prep, combine all liquid ingredients in advance and store refrigerated, then blend with ice when ready to serve
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