Iced Vanilla Bean Frappuccino

# What You'll Need:

→ Frappuccino Base

01 - 1 cup whole milk or dairy-free alternative

02 - 1 cup strong brewed coffee, chilled

03 - 2 tablespoons vanilla syrup

04 - 1/2 vanilla bean, split and seeds scraped, or 1 teaspoon vanilla bean paste

05 - 2 cups ice cubes

→ Toasted Coconut Foam

06 - 1/2 cup coconut milk, barista style preferred

07 - 1 tablespoon powdered sugar

08 - 1/4 teaspoon vanilla extract

09 - 2 tablespoons unsweetened shredded coconut

→ Topping

10 - Whipped cream

11 - Extra toasted coconut

# How-To Steps:

01 - Toast the shredded coconut in a dry skillet over medium heat, stirring frequently, until golden brown and fragrant, approximately 2-3 minutes. Transfer to a plate and allow to cool completely.

02 - Combine milk, chilled coffee, vanilla syrup, vanilla bean seeds or paste, and ice in a blender. Blend until smooth and frothy.

03 - Distribute the blended frappuccino evenly into two tall glasses.

04 - In a separate bowl, froth the coconut milk with powdered sugar and vanilla extract using a milk frother or handheld whisk until thick and foamy.

05 - Gently fold 1 tablespoon of the toasted coconut into the prepared foam.

06 - Spoon the toasted coconut foam evenly over each frappuccino.

07 - Top with whipped cream and a sprinkle of remaining toasted coconut if desired. Serve immediately.

# Expert Tips:

01 -

Real vanilla bean makes this taste nothing like store-bought versions and costs less than you'd expect.
The toasted coconut foam is a game-changer that transforms an ordinary drink into something you'll actually crave.
It comes together in under 15 minutes, so you can make it whenever the craving hits without any fuss.

02 -

If you skip the toasting step for the coconut, you're missing out entirely—raw coconut tastes like nothing and the whole dish loses its personality.
Chill your coffee before blending or you'll end up with a lukewarm drink instead of that refreshing frappuccino moment you're after.

03 -