Vegan Iced Mocha Coconut Frappuccino Recipe
By Peanut Palate
👩🍳Cook Time: 20 mins
6 tbsp (45g) coconut flakes toasted
1¼ (312mL) cups full-fat, canned coconut milk frozen in cubes after measuring
½ cup (125mL) almond milk
½ tsp vanilla extract
1 tbsp instant coffee powder
2 tbsp (12g) cacao powder
3 tbsp (45mL) agave nectar
½ cup (125mL) water
2 tbsp (30g) vegan chocolate chips optional topping
1 tbsp (7.5g) coconut flakes optional topping // toasted
vegan whipped cream optional topping
1In a small saucepan over low heat, stir the coconut flakes around until they turn golden brown. It only takes about two minutes. As soon as the coconut starts to turn golden brown, remove it from the heat.
2If using the 6 tbsp of coconut in the recipe and 1 tbsp topping, you can toast them together and set aside 1 tbsp to use at the end.
3Blend all ingredients in a high speed blender, except the chocolate, coconut and whipped cream topping ingredients.
4Once the drink is fully blended, pour evenly into two separate cups. Top each cup with whipped cream, then top with an even amount of chocolate chips and coconut. For a chocolate drizzle, melt the chocolate chips over low heat and drizzle on top.
5Enjoy right away!
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.