Starbucks' Mocha Coconut Frappuccino (Copycat)

"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!"
 
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photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by mersaydees photo by mersaydees
photo by vitalev photo by vitalev
Ready In:
35mins
Ingredients:
7
Serves:
2
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ingredients

  • 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)
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directions

  • Preheat oven to 300°F.
  • Spread shredded coconut on a baking sheet and toast coconut in the oven.
  • 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.
  • Make double-strength coffee by brewing by standard method, or make a double shot of espresso.
  • Chill before using.
  • 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.
  • Add ice and blend until ice is crushed and the drink is smooth.
  • 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.

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Reviews

  1. 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!
     
  2. This recipe is missing the most important ingredient....coconut syrup! You cannot make a Starbucks Mocha "Coconut" Frappuccino without the coconut syrup.
     
  3. 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!
     
  4. 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.
     
  5. FUN! Loved it! Made as directed except I don't do canned whipped cream -- made my own with whipping cream and a splash of Cointreau for good measure! I also used whole milk in place of low-fat. Thanks, Cooks4_6! Made for Bevy Tag.
     
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RECIPE SUBMITTED BY

I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.
 
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