Starbucks' Mocha Coconut Frappuccino (Copycat)

Total Time
Prep 10 mins
Cook 25 mins

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!

Ingredients Nutrition

  • 12 cup shredded coconut
  • 34 cup coffee (Starbucks Italian Roast)
  • 1 cup milk
  • 5 tablespoons chocolate syrup
  • 2 -3 tablespoons sugar
  • 2 cups ice
  • 12 cup whipped cream, canned (optional)


  1. Preheat oven to 300°F.
  2. Spread shredded coconut on a baking sheet and toast coconut in the oven.
  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. Make double-strength coffee by brewing by standard method, or make a double shot of espresso.
  5. Chill before using.
  6. To make the drinks, combine cold coffee, milk, 1/3 cup of the toasted coconut, chocolate syrup, and sugar in a blender. Blend until sugar is dissolved.
  7. Add ice and blend until ice is crushed and the drink is smooth.
  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.
Most Helpful

4 5

This was really really good, a great treat! My only complaint was that I sort of lost the coconut flavor, I would have liked it to be a little bit stronger. Other than that the flavor was right on, thanks for an easy at-home version of one of my favorite treats!

This recipe is missing the most important ingredient....coconut syrup! You cannot make a Starbucks Mocha "Coconut" Frappuccino without the coconut syrup.

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