If you liked my first attempt at recreating Starbucks’ Coconut-Mocha Frappuccino, you’re about to switch allegiance.
The improved version I whipped up in my Ninja Master Prep before work this afternoon is SO much better than that one I’m almost embarrassed.
The secret? It’s not sugar-free coconut syrup, that’s for sure. I’ve tried various proportions of chocolate to coconut and never managed to get a delicious coconut flavor.
Turns out you need coconut extract for that. I also went with sugar-free Hershey’s syrup instead of the Torani chocolate. Big difference.
Try this one. You’ll think you’ve died and gone to heaven — or at least to an Almond Joy factory. (And then I’ll tell you it’s only 2 Net Carbs.)
Updated Coconut-Mocha Frappe
1 cup coconut milk
1/4 cup hot water
1/2 packet Starbucks Via instant coffee
2 T sugar-free Hershey’s chocolate syrup
1 oz. Torani sugar-free coconut syrup
1/4 – 1/2 tsp. coconut extract
12-15 ice cubes
Dissolve the coffee in the hot water. Move to blender bowl and drop in a couple of ice cubes to cool it down.
Add coconut milk, syrups and extract, then add the rest of the ice.
Blend, pour into tall glass of your choice (yes, that is an old Arby’s cool cup we had in the cupboard) and enjoy.
The coconut milk has 1 Net Carb and the chocolate syrup has 1. That’s it, unless you count the coconut syrup as having another … even then, it’s only 3 net carbs for a to-die-for drink that rivals a Frappuccino.
Whipped cream — sweetened with Splenda — would add to the carb count, as would toasted coconut. I may try that sometime, too, just for a more authentic coffee house experience.
If someone beats me to it, let me know how it turns out.