When I was a freshman in college, I once ventured to Starbucks. This wasn’t a frequent happening because 1. I didn’t like coffee whatsoever except when loaded with tons of crap and heavy cream… sort of like now, and 2. there wasn’t a Starbucks on campus. Clearly I went to college in the stone age.
One night my friends and I somehow hitched a ride (not literally, but you know) to Starbucks and that’s when I saw it on the menu: mocha coconut frappuccino. [um, how is "frappuccino" not recognized by spell check? for serious? spell check needs a makeover... gotta get with the times.]
I.almost.died.
Two of my FAVORITE ingredients combined?! Who cares if I didn’t like coffee – at any rate I was ordering white chocolate mocha frapps once or twice a year, drinking half and trashing them. With mocha coconut I would FOR SURE finish it. Holy dreamboat.
I ordered one.
I sipped.
I almost fainted.
I slurped it to the bottom.
I almost wet myself from excitement.
I literally almost wet myself from drinking 48 ounces of diuretics and sugar.
I became poor.
[I should also mention that this was the same year I bought a $98 sparkly black belt with my dad's credit card. Uhh... that turned out about as good as you are envisioning. Because, you know, it's not like HE WAS PAYING FOR MY EDUCATION OR ANYTHING. Not sure why I didn't think "belt" would show up on the Express monthly statement, but when it did... let's just say that I'm still suffering hearing loss from the shouts through my red Nokia phone.]
Starbucks became my new favorite place. But it wasn’t like I was there all the time. It wasn’t on campus + I didn’t have a car + I still didn’t love coffee + coffee made (and still makes) me have humongous anxiety/buzz/jitters issues. I feel like a freak on drugs.
Until one day I walked in and… it was off the menu.
What the what?! I couldn’t believe my own eyes because I figured it HAD to be a popular drink. Seriously, I was jacked. If I had any semblance of a backbone, I may have called and complained. Instead I just didn’t go to Starbucks for like six years and developed a nasty rice krispy treat addiction. Not even joking. These babies were the size of my head.
Imagine my delight when my cousin told me last week that she had a mocha coconut frappucinno! YES. My prayers had been answered. Now… I just needed to figure out how I could add $6.00 to my daily food budget and an extra 800 calories.
Or… just make my own.
I’m sure the regular mocha coconuts have coconut syrup in them, so this isn’t quite as coconutty, but I can promise that is gets 98% close. The best part? COCONUT MILK WHIPPED CREAM. I knew that Ashley had made this before and when I texted her in a frenzy from the grocery store, she assured me it would work. And that it did.
We have a layer of chocolate fudge, a pour of caffeine, a healthy glug of coconut milk, a blob of coconut whipped cream, freshly toasted coconut and a chocolate fudge drizzle. Oh mylanta.
Just make sure you use a deliciously flavored coffee, such as fudge brownie or macaroon to heighten your experience. And don’t use something wacky like strawberry. Because then it will just taste… weird.
Homemade Mocha Coconut Iced Coffees
[copied from Starbucks using my iced mocha recipe + ashley's coconut whipped cream]
makes 1 serving
5 ounces brewed coffee, cold
1/2 cup coconut milk [your choice: lite, full-fat, or the refrigerated kind]
3 tablespoons chocolate syrup
1 teaspoon vanilla extract
1 teaspoon sugar
2 tablespoons toasted coconut
1 can COLD full-fat coconut milk
2 tablespoons sugar
Brew coffee and let cool – this can work with leftover morning coffee, or I suggest making some at night and once it cools, putting it in the fridge overnight. However you want to do it, as long as you have cold coffee, you are set! I still have not tried cold brewed coffee but I know I need to.
In the bowl of your electric mixer (or using a bowl and an electric hand mixer), add cold coconut milk and sugar. Beat until peaks form and you have the consistency of whipped cream – about 6 minutes. Mine did not get quite as thick as regular whipped cream and was still a bit runny – but I have no patience. It was still delicious.
Fill the bottom of your glass with 1-2 tablespoons of chocolate syrup, then add ice cubes. Pour in coffee, then coconut milk, then vanilla, then sugar and mix well with a spoon. Add in some toasted coconut if you wish.
Add 1-2 tablespoons of whipped coconut cream on top and another tablespoon or 2 of chocolate syrup. Drink up!
Please try. I promise it is worthy of all the CAPS LOCK and exclamation points peppered throughout this post. [!!!]
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Everything you make is heavenly. There, I said it.
This is my favorite frap ever. I lived on it the last time it was out years ago. I just really love you.
i so need to make this. i love these at starbucks, but sadly my budget does not. i also like the almond joy creamer that you can get at the grocery store. but this sounds even better!
You are hilarious and I couldn’t stop reading your blog. Love your sense of humor!
Looks and sounds perfectly awesome. Just gotta try!
you could just skip the coffee and have a coconut hot chocolate….
Wow Carrie! Two for one special…. love your idea of the coconut hot chocolate. Hot Almond Joy in a glass. Now I MUST try both!
Coconut Mochas are my favorite drink to order at Starbucks. I’m going to have to give this a try!
PS I just tried the silk Coconut Milk, Almond Milk and Dark Chocolate Almond Milk recently. So amazing. Who needs regular milk?
I hear ya! I LOVE those!
Love this drink from Starbucks! I can’t wait to try one of my own at home!
I totally love your photos, your humor, and will be trying some of those recipes you’ve shared with us!
Thank you for being YOU!
Just felt the need to share this for you…cold brewed coffee is awesome and so easy…this is a staple in my house in the summer and better than anything I have ever had at starbucks…
http://www.food52.com/recipes/2018_magical_coffee
I love how this is dairy-free–now I can drink 5 of these!
There are no words! These look fantastic!
Holy smokes. I’ve got to make this. Ice coffee is my BFF and we will be soulmates once I make this version!! Thanks so much!!
YUM!
That about sums it up I think.
That’s my favorite frap, too. One day it suddenly appeared on the Starbucks menu and I ordered it right away. It’s hard to justify the cost + the large calorie amount, though, so I’m an infrequent drinker. Can’t wait to try this! I could have sooooo much more often! Yum!
I think this should be title homemade mocha-coconut-i-died-and-went-to-heaven coffee
You MUST try cold brew coffee!! I use Pioneer Woman’s method (which is pretty much the same as everyone else’s, but I love reading her!). I use my Gevalia decaf French roast. It’s delish! And I put just a bit of coconut syrup (1 part water to 1 part splenda and some coconut extract) in mine. I am in love with the Starbucks Mocha Coconut Fraps, but can’t afford to spend $6 every day on one! I just make my own (just about) every morning. And I know there are less calories. There has to be…
Sounds amazing! Definitely something I could get addicted to!!
thanks for doing all the leg work for me…i LOVE these (and they have them in light you know, so then it’s only 130 calories, but still like $17 dollars…but worth it)…any who i have a frappacino maker, and yes, i will be making this to keep my addiction going. thank you. no…really, thank you!!!
Thanks for the recipe. I can’t wait to try it! I have a couple of questions… Am I supposed to use the full can of COLD full-fat coconut milk and 2 tablespoons of sugar to make the whipped cream? Then when I’m pouring the coffee I use 1/2 cup of any kind of coconut milk that I want and a teaspoon of sugar?
This would be fan-frikkin’-tastic mixed with some Patron XO coffee liqueur…
Best part is, I think this can be made totally gluten free! I’m about to become my mom’s favorite daughter.
Yes, I think I love you
I came for the Mocha Coconut cupcakes, but stayed for the DIY MC Fraps… *drool*
Oh. My. Goodness. Reading your posts is like seeing the voices in my head on the screen! So addicted!
I am trying to make this recipe this morning however I have a giant carton of coconut milk and have no idea how many ounces to use for the whipped cream because I have no idea how many ounces are in a can….help!
Unfortunately the coconut milk in the carton won’t work for the whipped cream – you have to use the full fat kind in the can because it separates into cream. I mean, you can try to whip it up but it would be similar to try to whip regular milk into cream.
I too was devastated when mocha coconut frap disappeared (true 1st world problem, I know). Anyway, tried this and loved it!
One can of coconut milk has three day’s worth of your saturated fat content. I would use less coconut milk if I were you and replace it with some lowfat milk. It sounds amazing but would not be good for you on a daily basis….
found this recipe on Pinterest…sounds delish! I found that I could sub the mocha base for a caramel base at Starbucks..so I now order a caramel coconut frap. that.is.delish!
Hi there! I stumbled across your recipe while on pinterest today and I could not resist posting about it. I just wanted to say thank you for supplying the blogosphere with some of the most delicious recipes and creations.
Find the post here: http://gabriellaamarie.blogspot.com/2012/01/cold-front.html
xo, Gabriella
*Yum, I just made this but I blended it all up in the blender. I used torani vanilla syrup instead of vanilla extract, no sugar and left out the whipped cream. It taste great. Thank you so much for sharing your recipe.
Did you just whip the CREAM from the cold coconut milk? You are supposed to leave the coconut water in the can and just scoop out the semi-hardened cream. Maybe that’s why yours was runny?
I loved your story as much as I love mocha coconut frappucino!!!!
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