Iced Vanilla Bean Frappuccino (Printable)

Creamy iced vanilla frappuccino blended with coffee, topped by fluffy toasted coconut foam.

# Ingredient List:

→ Frappuccino Base

01 - 1 cup whole milk or dairy-free alternative
02 - 1 cup strong brewed coffee, chilled
03 - 2 tablespoons vanilla syrup
04 - 1/2 vanilla bean, split and seeds scraped, or 1 teaspoon vanilla bean paste
05 - 2 cups ice cubes

→ Toasted Coconut Foam

06 - 1/2 cup barista-style coconut milk
07 - 1 tablespoon powdered sugar
08 - 1/4 teaspoon vanilla extract
09 - 2 tablespoons unsweetened shredded coconut

→ Topping

10 - Whipped cream, optional
11 - Extra toasted coconut, optional

# Directions:

01 - Toast shredded coconut in a dry skillet over medium heat, stirring frequently, until golden brown and fragrant, approximately 2 to 3 minutes. Transfer to a plate and allow to cool completely.
02 - Combine milk, chilled coffee, vanilla syrup, vanilla bean seeds or paste, and ice in a blender. Blend until smooth and frothy, approximately 30 to 45 seconds.
03 - Divide blended frappuccino evenly between two tall glasses.
04 - Pour coconut milk into a separate bowl. Add powdered sugar and vanilla extract. Froth using a milk frother or handheld whisk until thick and foamy, approximately 1 to 2 minutes.
05 - Gently fold 1 tablespoon of toasted coconut into the prepared foam.
06 - Spoon coconut foam evenly over each frappuccino.
07 - Top each serving with whipped cream and a sprinkle of remaining toasted coconut if desired. Serve immediately.

# Expert Advice:

01 -
  • The toasted coconut foam adds actual texture and warmth to something cold, which sounds contradictory but tastes like genius.
  • You're blending real vanilla bean instead of relying on extract alone, so it tastes like what vanilla actually promises.
  • It comes together in 15 minutes and feels fancy enough to serve to someone you're trying to impress.
02 -
  • Don't skip toasting the coconut—it's the difference between this tasting like a generic coffee drink and something you'll actually crave; raw coconut sits flat and tasteless, but toasted coconut becomes nutty and complex.
  • The frappuccino needs to be completely cold before you blend it, so chill your brewed coffee in the fridge or over ice first; warm coffee melts too much ice and you end up with a thin, sad drink.
  • Your milk frother or whisk needs to incorporate air into the coconut milk, not just stir it; if your foam collapses within a minute, you haven't whipped it enough.
03 -
  • Toast your coconut in small batches and stay with the skillet; two minutes of inattention means the difference between golden and burnt, and burnt coconut will ruin the whole drink.
  • If your milk frother isn't creating enough volume, warm the coconut milk slightly first—cold coconut milk is harder to froth than room temperature or slightly warm milk.
  • Blend everything in stages if your blender is small; combine milk and coffee first, then add the vanilla and ice, so you don't overflow and waste beautiful frappuccino.
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