Iced Vanilla Bean Frappuccino Coconut (Printable Version)

Creamy vanilla frappuccino blended with coffee and topped with rich coconut whipped cream.

# What You Need:

→ Frappuccino

01 - 1 cup strong brewed coffee, cooled
02 - 1 cup unsweetened almond milk or plant-based milk alternative
03 - 1.5 cups ice cubes
04 - 3 tablespoons pure maple syrup or agave syrup
05 - 1 vanilla bean with seeds scraped, or 2 teaspoons pure vanilla extract
06 - Pinch of sea salt

→ Coconut Whipped Cream

07 - 1 can (13.5 fluid ounces) full-fat coconut milk, chilled overnight
08 - 2 tablespoons powdered sugar or to taste
09 - 0.5 teaspoon vanilla extract

→ Optional Garnish

10 - Extra vanilla bean seeds or ground cinnamon

# How To Make:

01 - Open the chilled can of coconut milk and scoop out the solidified cream layer into a mixing bowl. Add powdered sugar and vanilla extract, then whip with a hand mixer until light and fluffy. Refrigerate until ready to use.
02 - Combine cooled coffee, almond milk, ice cubes, maple syrup, vanilla bean seeds or extract, and sea salt in a blender. Blend on high speed until smooth and frothy.
03 - Divide the blended frappuccino evenly between two glasses. Top each serving generously with coconut whipped cream and garnish with additional vanilla bean seeds or a sprinkle of ground cinnamon if desired.

# Expert Tips:

01 -
  • You'll feel like you've unlocked a secret that coffee shops don't want you to know about.
  • Real vanilla bean gives it a depth that vanilla extract alone simply cannot match, making each sip feel indulgent.
  • It's naturally dairy-free and gluten-free, so there's no guilt in serving it to anyone at your table.
  • The whole thing takes ten minutes, which means you can have a fancy coffeehouse moment without leaving your kitchen.
02 -
  • If you skip the overnight chilling of coconut milk, you'll end up with watery whipped cream that refuses to hold its shape, and I learned this the hard way on a morning when I needed this drink fast.
  • Warming the vanilla bean slightly before scraping the seeds makes them come out more easily and you waste less of that precious flavor.
03 -
  • Scrape vanilla bean seeds directly into a small bowl with a tiny bit of the maple syrup first, then add that mixture to your blender so the seeds distribute evenly instead of clumping.
  • If your blender struggles with a full batch, blend it in two rounds rather than overstuffing the pitcher, because a smooth frappuccino is worth the extra thirty seconds.
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