This coffee frappe recipe is super creamy and sweet! The ideal pick-me-up on a hot afternoon. The texture is perfect as the coconut creates a creamy base without leaving a strong coconut taste which is a refreshing change when going dairy, nut and soy free. Keep a can of coconut cream in the fridge and you’ve probably got the rest of the ingredients on hand. Serves two generously – if, by some miracle, you find yourself with leftovers, freeze and re emulsify at another time.
+ nut free
+ dairy free
+ soy free
+ gluten free
30g xylitol or raw sugar, or to taste
300g ice cubes
400g can coconut cream, chilled
3 tablespoons instant coffee
1 tablespoon maple syrup
1 teaspoon vanilla extract
- Place xylitol or sugar in TC bowl, mill for 10 seconds, speed 8.
- Add remaining ingredients, mix for 40 seconds, speed 8.
Note: Best to reduce or increase xylitol or sugar to adjust sweetness - the maple syrup is more for flavour.