Vanilla Bean Coconut Frappuccino (Print Version)

A creamy, refreshing blend combining vanilla bean with luscious coconut milk and natural sweetness.

# What You Need:

→ Base

01 - 1 1/2 cups unsweetened coconut milk, chilled
02 - 1/2 cup coconut cream
03 - 1 vanilla bean, split and seeds scraped, or 2 teaspoons pure vanilla extract
04 - 2 tablespoons maple syrup or agave syrup
05 - 1 1/2 cups ice cubes

→ Topping

06 - Whipped coconut cream, optional for garnish
07 - Toasted coconut flakes, optional for garnish

# How To Make:

01 - In a blender, combine the chilled coconut milk, coconut cream, vanilla bean seeds or extract, maple syrup, and ice cubes.
02 - Blend on high speed until the mixture reaches a smooth and frothy consistency.
03 - Taste the frappuccino and adjust the sweetness by adding additional syrup if needed.
04 - Divide the frappuccino evenly between two tall glasses.
05 - If desired, top each glass with whipped coconut cream and sprinkle with toasted coconut flakes.
06 - Serve immediately with a straw while the frappuccino is still cold and frothy.

# Expert Advice:

01 -
  • Ready in just 10 minutes with minimal effort
  • Creamy and luxurious without any dairy
  • Features real vanilla bean for authentic, aromatic flavor
  • Naturally sweetened with maple syrup—no refined sugar
  • Completely customizable to your taste preferences
  • Perfect for vegans, vegetarians, and anyone avoiding dairy or gluten
02 -
  • Use full-fat coconut milk and cream for the richest, creamiest texture
  • Chill your glasses in the freezer for 10 minutes before serving for an extra-frosty presentation
  • Real vanilla bean is worth the investment—the flavor is noticeably more complex than extract
  • Blend in short pulses first to break up the ice, then blend continuously until smooth
  • Make whipped coconut cream ahead by chilling a can of coconut cream overnight, then whipping the solid part with a mixer
  • Store leftover vanilla bean pods in your sugar container to make vanilla sugar
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