15-Minute Vegan Coffee Coconut Frappuccino
Creamy frappuccino made with frozen bananas, chilled coconut milk, and coffee ice cubes. Naturally vegan, paleo, and gluten-free. Requires advance chilling and freezing of components. Topped with coconut whip or chocolate syrup for a refreshing dairy-free beverage.
Ingredients
- 1 can light coconut milk, 13-14 oz
- ½ cup cold coffee
- 2 medium bananas, sliced and frozenfrozen mangoes1:1tropical variation
2
- toasted coconut(optional)
- coconut whip(optional)cashew cream1:1dairy-free toppingadds dairy
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- chocolate syrup(optional)
Instructions
- 1
Chill coconut milk in the refrigerator for at least 2-3 hours or overnight.
- 2
Pour cold coffee into an ice cube tray and freeze until solid.
- 3
Add sliced frozen bananas to a blender and blend until crumbly.
- 4
Add chilled coconut milk and blend until smooth and creamy, scraping sides as needed.
- 5
Add coffee ice cubes and blend until well incorporated and smooth, scraping sides as needed.
- 6
Pour into two cups and top with coconut whip, toasted coconut, chocolate syrup, or preferred toppings.
Tips
Freeze bananas several hours or overnight for best texture.
Make coffee ice cubes in advance to speed up final blending.
Good to Know
Store coconut milk and coffee ice cubes covered in freezer. Consume frappuccino immediately after blending.
Prepare coconut milk and coffee ice cubes up to 3 days ahead. Freeze bananas up to 2 weeks in advance.
Divide into two glasses. Top with coconut whip, toasted coconut, and chocolate syrup as desired. Serve immediately with a straw.
Common Mistakes
Do not skip freezing coffee in advance to avoid watery final texture.
Do not over-blend bananas initially to avoid excessive liquid release.
Substitutions
Dairy-Free Swaps
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General Alternatives
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