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Starbucks Mocha Coconut Frappuccino

By Todd Wilbur

Score: 4.88. Votes: 8
In stock (9909 items available)
  • $0.79

This discontinued Starbucks delight is like a cold Mounds bar in a cup—too bad this ultra-delicious iced coffee drink was nixed from the menu. Good thing we have a clone. Find shredded coconut in the baking aisle and toast 1/2 cup of it. You'll use most of the toasted coconut in the blender, but save a little for the garnish when the drinks are done.

Source: Top Secret Recipes Unlocked by Todd Wilbur.

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  • 1/2 cup sweetened shredded coconut
  • 3/4 cup double-strength coffee
  • 1 cup low-fat milk
  • 1/3 cup Hershey's chocolate syrup
  • 3 tablespoons granulated sugar
  • 2 cups ice
  • Whipped cream
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    • Instructions

      1. Preheat the oven to 300 degrees F. Spread the shredded coconut on a baking sheet and toast the coconut in the oven. Stir the coconut around every 10 minutes or so for even browning. After 25 to 30 minutes, the shredded coconut should be light brown. Cool it off.

      2. Make double-strength coffee by brewing with twice the coffee required by your coffee maker. That should be 2 tablespoons of ground coffee per each cup of coffee. Chill before using.

      3. To make the drinks, combine the cold coffee, milk, 1/3 cup of the toasted coconut, the chocolate syrup, and sugar in a blender. Blend for 15 to 20 seconds to dissolve the sugar. Add the ice and blend until the ice is crushed and the drink is smooth. Pour into two 16-ounce glasses. Garnish each drink with whipped cream, a drizzle of chocolate, and a pinch of some of the remaining toasted coconut. Add a straw to each one.

      Makes 2 grande-size drinks.

Average rating:

Score: 4.88. Votes: 8
Rating of votes (8)
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Jan 19, 2006, 23:00

This is awesome! So easy and delicious, I LOVE IT!!!!

Nov 16, 2005, 23:00

This clone is amazing, tastes just like Starbuck's. I love it!!!