Iced Vanilla Bean Frappuccino (Print)

Chilled coffee blended with vanilla bean and creamy coconut topping for a refreshing cool drink.

# Components:

→ Coffee Base

01 - 1 cup strong brewed coffee, cooled
02 - 1 cup unsweetened almond milk
03 - 1½ tablespoons pure maple syrup
04 - ½ vanilla bean, seeds scraped or 1½ teaspoons pure vanilla extract
05 - 2 cups ice cubes

→ Coconut Whipped Cream

06 - 1 can (13.5 fluid ounces) full-fat coconut milk, chilled overnight
07 - 1 tablespoon powdered sugar
08 - ½ teaspoon pure vanilla extract

→ Topping

09 - Pinch of vanilla bean powder or grated dark chocolate

# Directions:

01 - Scoop the solid coconut cream from the chilled can into a mixing bowl, reserving the liquid for another use. Add powdered sugar and vanilla extract. Whip with a hand mixer until light and fluffy. Refrigerate until ready to use.
02 - In a blender, combine cooled coffee, almond milk, maple syrup, vanilla bean seeds or extract, and ice. Blend on high speed until smooth and frothy.
03 - Pour the blended frappuccino into two tall glasses. Top generously with coconut whipped cream. Garnish with vanilla bean powder or grated dark chocolate if desired. Serve immediately with a straw.

# Expert Advice:

01 -
  • It tastes indulgent but you know exactly what's in it, no mystery syrup pumps or artificial flavors hiding in the blend.
  • The coconut whipped cream is genuinely better than dairy, with a subtle richness that makes people ask what your secret is.
  • Zero guilt because it's naturally plant-based, yet it feels like a total treat on a hot day.
02 -
  • Room-temperature coconut milk will not whip properly no matter how long you beat it—chilling overnight is the difference between clouds and disappointment.
  • Vanilla bean paste is worth having on hand if you make this regularly; it blends more evenly than extract and tastes cleaner.
  • Serve immediately after assembling or the whipped cream starts melting into the cold drink, which isn't bad but loses that dramatic contrast.
03 -
  • Brew your coffee the night before and keep it in the fridge so you're never waiting for it to cool, and the whole drink comes together in five minutes flat.
  • Freeze leftover coconut cream in ice cube trays; drop one into your morning coffee for automatic creaminess without thinking about it.
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