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Toasted Coconut Mocha Frappe

Toasted Coconut Mocha Frappe
Author Dine & Dish


  • 1/4 cup shredded coconut sweetened
  • 1 cup Donut House Coconut Mocha brewed coffee
  • 1 cup chocolate milk
  • 2 tablespoons granulated sugar
  • 2 cups ice
  • Whipped cream


  • Preheat oven to 350°. Place coconut on a parchment lined baking sheet. Bake at 350°, stirring a few times, until coconut is lightly brown and toasted (approximately 15-20 minutes).
  • In the meantime, brew 1 cup of Donut House Coconut Mocha coffee. Cool.
  • Combine brewed coffee, chocolate milk, sugar, ice and all but 2 tablespoons of the toasted coconut in a blender. Blend on high until smooth.
  • Pour into 2 glasses. Use whipped cream and remaining toasted coconut to garnish. Serve cold.