Vanilla Bean Coconut Frappuccino (Printer version)

Creamy blend of vanilla bean and coconut milk for a refreshing, dairy-free cool drink.

# What You'll Need:

→ Base

01 - 1.5 cups unsweetened coconut milk, chilled
02 - 0.5 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 - 1.5 cups ice cubes

→ Topping

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

# Directions:

01 - Add coconut milk, coconut cream, vanilla bean seeds or extract, maple syrup, and ice cubes to blender
02 - Blend on high speed until smooth and frothy
03 - Taste and adjust sweetness by adding additional syrup if needed
04 - Divide frappuccino evenly between two tall glasses
05 - Top with whipped coconut cream and sprinkle with toasted coconut flakes if desired
06 - Serve immediately with a straw

# Expert Advice:

01 -
  • It tastes indulgent but keeps you feeling light and energized.
  • No dairy, no guilt, just pure coconut cream comfort in a glass.
  • Ready in 10 minutes, which means you can have café-quality drinks whenever you want them.
02 -
  • Vanilla extract can overpower if you use regular dairy-free versions—stick with pure vanilla extract and use slightly less than you think you need.
  • The difference between a good frappuccino and a watery one comes down to using cold ingredients and blending just long enough to combine, not pulverize.
03 -
  • Freeze leftover coconut milk in ice cube trays and blend those cubes instead of regular ice—no watering down, just pure coconut flavor.
  • Keep a vanilla bean in your sugar jar for a week and you'll have vanilla sugar for future drinks, desserts, or just stirring into your morning coffee.
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