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    You are in: Home / Recipes / Starbucks' Mocha Coconut Frappuccino by Todd Wilbur Recipe
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    Starbucks' Mocha Coconut Frappuccino by Todd Wilbur

    Starbucks' Mocha Coconut Frappuccino by Todd Wilbur. Photo by Baby Kato

    1/3 Photos of Starbucks' Mocha Coconut Frappuccino by Todd Wilbur

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    Cooks4_6's Note:

    This is my absolute favorite chilled coffee drink and a must try if you like coconut! You can substitute the milk and sugar for 2 cups of ice milk for a smoother, more creamy drink if you prefer! I thought this was a recipe I adapted, but was informed that this recipe was created by Todd Wilbur for his book "Top Secret Recipes Unlocked" (Penguin/Putnam 2009) even though my post was from 2006? Confused, but okay it is important to give credit where it's due!

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1/2 cup shredded coconut
    • 3/4 cup strong coffee (chilled)
    • 1 cup low-fat milk
    • 1/3 cup Hersheys Chocolate Syrup
    • 3 tablespoons granulated sugar
    • 2 cups ice
    • 1/2 cup whipped cream, canned

    Directions:

    1. 1
      Preheat oven to 300°F.
    2. 2
      Spread shredded coconut on a baking sheet and toast coconut in the oven.
    3. 3
      Stir the coconut around every 10 minutes or so for even browning. After 25 to 30 minutes the shredded coconut should be light brown. Cool it off.
    4. 4
      Make double-strength coffee by brewing with twice the coffee required by your coffee maker. That should be 2 tablespoons of ground coffee per each cup of coffee.
    5. 5
      Chill before using.
    6. 6
      To make the drinks, combine cold coffee, milk, 1/3 cup of the toasted coconut, 1/3 cup chocolate syrup, and sugar in a blender. Blend for 15 to 20 seconds to dissolve sugar.
    7. 7
      Add ice and blend until ice is crushed and the drink is smooth.
    8. 8
      Pour drinks into two 16-ounce glasses. Garnish each drink with whipped cream, a drizzle of chocolate, and a pinch of some of the remaining toasted coconut. Add a straw to each one.

    Ratings & Reviews:

    • on March 21, 2011

      This recipe was created by Todd Wilbur for his book "Top Secret Recipes Unlocked" (Penguin/Putnam 2009)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 18, 2008

      55

      really it just can't get any better than this, I will make again but I probably will omit the coconut next time the drink itself is truly wonderful, thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 17, 2008

      55

      Wonderful just wonderful. What a coffee. I love... love... coffee, toasted coconut and whipped cream. I was in heaven. This sweet, rich, creamy coffee was perfect. I used a strong Kona coffee and 1% milk, it worked great. Thank you so much for sharing what will be a well used recipe in my home.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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    Nutritional Facts for Starbucks' Mocha Coconut Frappuccino by Todd Wilbur

    Serving Size: 1 (555 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 419.6
     
    Calories from Fat 120
    28%
    Total Fat 13.3 g
    20%
    Saturated Fat 10.4 g
    52%
    Cholesterol 17.5 mg
    5%
    Sodium 179.1 mg
    7%
    Total Carbohydrate 70.4 g
    23%
    Dietary Fiber 2.3 g
    9%
    Sugars 61.2 g
    244%
    Protein 6.4 g
    12%

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