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Starbucks Secret Menu: Coconut Cream Pie Frappuccino

Starbucks Coconut Cream Pie Frappuccino Copycat Recipe

Kai Jordan
Print Recipe Pin Recipe
Course Drinks
Cuisine American

Equipment

  • Blender
  • Whisk

Ingredients
  

  • 1 cup of coconut milk
  • ½ cup of vanilla bean ice cream
  • 2 tablespoons of hazelnut syrup
  • 2 tablespoons of toffee nut syrup
  • ¼ teaspoon of vanilla extract
  • 1 cup of ice
  • 2 tablespoons of caramel sauce (optional)
  • Whipped cream

Instructions
 

  • Whisk the milk and vanilla extract until they are perfectly mixed.
  • Pour the mixture into the blender, add the vanilla bean ice cream and ice cubes, and blend until smooth.
  • Add the hazelnut and toffee nut syrup into the blender and mix for about 30 seconds.
  • Pour the frappuccino into glasses, top the drink with a generous amount of whipped cream, and drizzle caramel sauce. Enjoy!
  • This recipe serves 2.

Notes

  • If you want your frappuccino caffeinated, add a few espresso shots into the blender while you mix the frappuccino. Alternatively, add a teaspoon of your preferred instant coffee powder and blend.
  • The caramel sauce drizzled on top is optional; you can replace it with your favorite syrup.
  • To make a creamier frappuccino, instead of regular ice cubes, simply freeze your coconut milk beforehand and use frozen milk instead.
  • You can also use homemade whipped cream in this recipe.