Toasted Coconut Mocha Frappé

Name: Toasted Coconut Mocha Frappé
Prep time: 2 min
Cook time: 5 min
Total time: 7 min
Yield: 7 servings
Cuisine: American
Ingredients: 16 oz cold brewed coffee (or 8 oz espresso + 8 oz water), pre-chilled; 24 oz whole milk or 2% milk, pre-chilled; 6 oz sweetened condensed milk; 2 oz coconut cream (from a can, not lite); 1 oz chocolate syrup or cocoa powder dissolved in 1 oz hot water, cooled; ½ tsp vanilla extract; ¼ tsp toasted coconut extract (optional but recommended); Pinch of sea salt

By Lisa

Toasted Coconut Mocha Frappé: a slushie recipe for Ninja SLUSHi FS301 (64oz mix). 8 ingredients, 7 servings.

Serves 7 · Sized for Ninja SLUSHi FS301 (64oz mix)

Ingredients

16 oz cold brewed coffee (or 8 oz espresso + 8 oz water), pre-chilled
24 oz whole milk or 2% milk, pre-chilled
6 oz sweetened condensed milk
2 oz coconut cream (from a can, not lite)
1 oz chocolate syrup or cocoa powder dissolved in 1 oz hot water, cooled
½ tsp vanilla extract
¼ tsp toasted coconut extract (optional but recommended)
Pinch of sea salt

Method

Brew strong cold coffee or espresso and let cool to room temperature, then refrigerate for at least 1 hour.
In a separate bowl, whisk together sweetened condensed milk, coconut cream, cooled chocolate syrup, vanilla, toasted coconut extract, and salt until smooth.
Pour cold coffee into the Ninja Slushi pitcher, then add milk and the coconut-chocolate mixture.
Stir gently to combine, ensuring all ingredients are well mixed, and fill to the MAX FILL line (64 oz).
Set machine to Frappé mode and run for 35–50 minutes. The drink is ready when the auger churn changes pitch and the texture is creamy-frozen.
Dispense into chilled glasses and serve immediately.

Garnish: Toasted coconut flakes + chocolate drizzle

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