# What You 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 with 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, optional
11 - Extra toasted coconut, optional
# Directions:
01 - Heat a dry skillet over medium heat. Add shredded coconut and stir frequently until golden brown and fragrant, approximately 2 to 3 minutes. Transfer to a plate to cool.
02 - Combine milk, chilled coffee, vanilla syrup, vanilla bean seeds or paste, and ice cubes in a blender. Blend until smooth and frothy.
03 - Distribute the blended frappuccino evenly between two tall glasses.
04 - In a separate bowl, combine coconut milk, powdered sugar, and vanilla extract. Use a milk frother or handheld whisk to create thick, foamy texture.
05 - Gently fold 1 tablespoon of the toasted coconut into the prepared foam mixture.
06 - Spoon the toasted coconut foam generously over each frappuccino.
07 - Crown each drink with whipped cream and a sprinkle of remaining toasted coconut if desired. Serve immediately.
