Starbucks' Mocha Coconut Frappuccino (Copycat)

Recipe by Cook4_6
READY IN: 35mins


  • 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)


  • 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.