Iced Vanilla Bean Frappuccino (Printer Friendly)

Creamy blended coffee with real vanilla bean and luscious coconut whipped cream topping.

# What You Need:

→ Frappuccino

01 - 1 cup strong brewed coffee, cooled
02 - 1 cup unsweetened almond milk or plant-based milk alternative
03 - 1.5 cups ice cubes
04 - 3 tablespoons pure maple syrup or agave syrup
05 - 1 vanilla bean with seeds scraped, or 2 teaspoons pure vanilla extract
06 - Pinch of sea salt

→ Coconut Whipped Cream

07 - 1 can (13.5 fluid ounces) full-fat coconut milk, chilled overnight
08 - 2 tablespoons powdered sugar, adjusted to taste
09 - 0.5 teaspoon vanilla extract

→ Optional Garnish

10 - Extra vanilla bean seeds or ground cinnamon

# Directions:

01 - Open the chilled coconut milk can and carefully scoop the solidified cream layer into a mixing bowl. Add powdered sugar and vanilla extract, then whip with a hand mixer until light and fluffy. Refrigerate until service.
02 - Combine cooled coffee, almond milk, ice cubes, maple syrup, vanilla bean seeds or extract, and sea salt in a blender. Process on high speed until smooth and frothy, approximately 30 to 45 seconds.
03 - Divide the frappuccino evenly between two tall glasses. Top each serving generously with coconut whipped cream. Finish with vanilla bean seeds or cinnamon dust if desired.

# Pro Advice:

01 -
  • It tastes like the fancy coffee shop version but costs a fraction of the price and takes less time than waiting in line.
  • The coconut whipped cream is so silky and real that it actually tastes better than the commercial alternative.
  • You can make it dairy-free, vegan, or nut-free by swapping one or two ingredients, making it perfect for hosting guests with different diets.
02 -
  • If your coconut milk doesn't separate in the fridge, make sure you're buying full-fat (not lite) and check the ingredients—some brands add stabilizers that prevent this, so you may need to try a different brand.
  • The sweetness of maple syrup varies by grade, so taste as you blend and adjust before pouring; you can always add more, but you can't take it out.
03 -
  • Make the coconut whipped cream a day ahead and keep it in the fridge—it actually firms up more and becomes even better the next day.
  • If you're serving more than two people, blend in batches rather than overloading your blender, which keeps the texture smooth and prevents the motor from straining.
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