Sunday, March 26, 2017

Starbucks’ Mocha Coconut Frappuccino

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Chocolate and coconut pair well together in this delicious drink.

(Prep Time: 10 min | Cooking Time: 25 min | Servings 2)


2 cups of ice
1 cup of milk
¾ cup of Starbucks’ Italian roast coffee, brewed and cold
½ cup of coconut, shredded
5 tablespoons of chocolate syrup
3 tablespoons of sugar
whipped cream


1. Preheat the oven to 300 F.
2. Spread the coconut flakes on a lined up baking sheet then toast them for 25 min while stirring it every 10 min.
3. Combine 1/3 cup of the toasted coconut flakes with coffee, chocolate syrup and sugar, ice and milk in a blender then blend them smooth until the sugar dissolves.
4. Garnish your Frappuccino with the remaining coconut flakes and whipped cream then serve it and enjoy.

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