Coconut Coffee Frappuccino
Grab Tacoma Boys coffee and brew it strong for this blended creamy coconut milk frappuccino. Make sure to freeze the coconut milk ahead of time for a super icy and dairy free refreshing summer beverage!
Ingredients
Ingredients List:
- 1 cup strongly brewed Tacoma Boys Coffee, chilled
- 1 cup Thai Kitchen Organic Unsweetened Coconut Milk
- 2 tbsp Stonewall Kitchen Maine Maple Syrup
- Cabot Sweetened Whipped Cream, to top
- Bob’s Red Mill Shredded Coconut, to top
Preparation
- Freeze the Coconut Milk Pour the coconut milk into an ice cube tray. Place the tray in the freezer and freeze for at least 6 hours or overnight, until the coconut milk is fully solid.
- Brew Tacoma Boys Coffee Brew the coffee using extra strength—approximately double the normal amount of coffee grounds. Allow the brewed coffee to cool completely, then transfer it to the refrigerator to chill thoroughly.
- Blend & Enjoy Add the frozen coconut milk cubes, chilled strongly brewed coffee, and maple syrup to a blender. Blend on high speed until the mixture is smooth and uniform, approximately 30 seconds. Pour the blended coconut coffee into serving glasses. Top each portion with whipped cream and a sprinkle of dried coconut. Serve immediately.