Vanilla Bean Coconut Frappuccino (Printer View)

Smooth vanilla bean and chilled coconut milk create a creamy, refreshing blended delight with subtle sweetness.

# Components:

→ Base

01 - 1 1/2 cups unsweetened coconut milk, chilled
02 - 1/2 cup coconut cream
03 - 1 vanilla bean, split and seeds scraped or 2 teaspoons pure vanilla extract
04 - 2 tablespoons maple syrup or agave syrup
05 - 1 1/2 cups ice cubes

→ Topping

06 - Whipped coconut cream, optional for garnish
07 - Toasted coconut flakes, optional for garnish

# Method:

01 - In a blender, combine the coconut milk, coconut cream, vanilla bean seeds or extract, maple syrup, and ice cubes.
02 - Blend on high speed until the mixture is smooth and frothy.
03 - Taste the blended mixture and adjust sweetness if needed by adding more syrup.
04 - Pour the frappuccino evenly into two tall glasses.
05 - If desired, top each glass with whipped coconut cream and sprinkle with toasted coconut flakes.
06 - Serve immediately with a straw.

# Expert Advice:

01 -
  • Ready in just 10 minutes with minimal effort
  • Naturally vegan, dairy-free, and gluten-free
  • Features real vanilla bean for authentic, aromatic flavor
  • Perfectly creamy and frothy texture from coconut milk and cream
  • Customizable sweetness to suit your taste preferences
  • No coffee required, making it perfect for any time of day
02 -
  • Use full-fat coconut milk and cream for the richest, most luxurious texture
  • Chill your glasses in the freezer for 10 minutes before serving to keep the frappuccino colder longer
  • Real vanilla bean is worth the investment for superior flavor, but quality pure vanilla extract works well too
  • Blend in batches if making more than two servings to ensure even consistency
  • Make whipped coconut cream ahead by refrigerating a can of full-fat coconut milk overnight, then whipping only the solidified cream
  • Toast coconut flakes in a dry pan over medium heat for 2-3 minutes until golden for maximum flavor
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