Mocha Coconut Frappés

The other day, I passed by Starbucks and I decided to treat myself to a nonfat decaf Mocha Coconut Frappuccino.  I had never had one before, but it sounded really yummy, and I was looking forward to it the whole ride home.  I’m on a bit of a coconut kick lately, and with this heat, a coconut-flavored iced coffee sounded pretty good!  Unfortunately, things didn’t go so well for my and my drink…

As a mom of two adorable little girls, I’m really used to multi-tasking.  I think nothing of carrying one nena, holding onto the other one’s hand, carrying grocery bags, shoes, books, purses and other miscellaneous items all at once. On this particular day, however, adding a cold drink in one hand while juggling all of the above seems to have tipped the balance. Before I knew it, the frappuccino went flying through the air and both my nenas and I stared in horror as the iced coffee landed on the ground.

I was pretty mad.

So, I did what anyone would do. I took a deep breath, smiled, and went inside and made my own homemade version.

Cool and refreshing, these frappés combine coconut milk, instant coffee, and chocolate syrup for an easy, super-quick iced coffee base that you can serve at anytime just by adding ice.

Just watch out for flying frappés…

Mocha Coconut Frappés

Makes 4-6 individual servings.


  • 2 cups coconut milk, chilled
  • 2 tablespoons instant coffee (reduce to 1 tablespoon for a lighter coffee flavor)
  • 2 tablespoons sugar
  • 1 tablespoon chocolate syrup
  • 1 cup crushed ice


  • In a 4-cup measuring cup or small pitcher, whisk together the coconut milk, instant coffee, sugar, and chocolate syrup until combined. {At this point, you can refrigerate the iced coffee base for a few hours, until ready to serve.}
  • When ready to serve, add the crushed ice, and stir.
  • Pour into glasses, and enjoy!

Original recipe by La Casa de Sweets

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