Roasted Coconut Mocha Frappuccino *dairy free!

Roasted Coconut Mocha Frappuccino

from Minimalist Baker


this recipe is to die for…i halved it so i wouldn’t feel so bad drinking on groggy afternoons!


  • 1/2 cup bold coffee, chilled
  • 5 coconut milk ice cubes, unsweetened
  • 1/2 packet splenda or other sweetener
  • 1/2 tbsp cocoa powder
  • 1 tbsp sugar free chocolate sauce, more for topping
  • 1/8-1/4 cup roasted coconut chips (Trader Joe’s), more for topping
  • optional whipped cream


  1. Chill coconut milk in an ice cube tray for at least 5 hours.
  2. Refrigerate coffee at least 2 hours.
  3. Blend all ingredients together (length depends on the quality of your blender)

Nutrition170 calories

*my sugar free hot fudge really  messed with the carbs vs sugars ratio…i don’t quite understand sugar free products, but i’m starting to realize they taste no different from sugar!



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