Iced Vanilla Bean Frappuccino (Printable)

A creamy iced vanilla drink topped with toasted coconut foam for a refreshing summer treat.

# What You'll Need:

→ 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 with 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
11 - Extra toasted coconut

# Step-by-Step:

01 - Heat 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.
03 - Distribute the blended frappuccino evenly between two tall glasses.
04 - In a separate bowl, froth the coconut milk with powdered sugar and vanilla extract using a milk frother or handheld whisk until thick and foamy peaks form.
05 - Gently fold 1 tablespoon of toasted coconut into the prepared foam.
06 - Spoon the toasted coconut foam over each frappuccino, dividing evenly between the two glasses.
07 - Top each beverage with whipped cream and a sprinkle of remaining toasted coconut if desired. Serve immediately.

# Expert Advice:

01 -
  • You can taste actual vanilla bean instead of artificial vanilla, which changes everything about how creamy and real the drink feels.
  • The toasted coconut foam is absurdly easy to make but tastes like you spent time perfecting a craft.
  • It's ready in fifteen minutes, which means summer refreshment without the commitment of a full recipe.
02 -
  • Chill your coffee before blending or you'll end up with a lukewarm drink instead of the icy refreshment you're after—I learned this the hard way on my first attempt.
  • Barista-style coconut milk froths dramatically better than regular coconut milk from a can, so if your foam is refusing to cooperate, that's probably why.
  • Toast your coconut right before you make the drink because once it cools completely it loses some of that just-toasted fragrance that makes the whole thing smell incredible.
03 -
  • If your foam isn't getting thick and foamy, your coconut milk probably isn't cold enough—chill it before frothing for better results.
  • The vanilla bean seeds actually float in the blender at first, so stop and scrape down the sides halfway through blending to make sure they're evenly distributed.
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