# 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 and 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
# Steps:
01 - Toast the shredded coconut in a dry skillet over medium heat, stirring frequently, until golden brown and fragrant, approximately 2 to 3 minutes. Transfer to a plate and allow to cool completely.
02 - In a blender, combine the milk, chilled coffee, vanilla syrup, vanilla bean seeds or paste, and ice. Blend until smooth and frothy, approximately 1 to 2 minutes.
03 - Pour the blended frappuccino evenly into two tall glasses, filling each approximately three-quarters full.
04 - In a separate bowl, froth the coconut milk with powdered sugar and vanilla extract using a milk frother or handheld whisk until thick and foamy, approximately 2 to 3 minutes.
05 - Gently fold 1 tablespoon of the toasted coconut into the prepared foam using a spatula.
06 - Spoon the toasted coconut foam over each frappuccino, creating a generous topping.
07 - Top with whipped cream and a sprinkle of the remaining toasted coconut if desired. Serve immediately while the frappuccino is cold and the foam is at peak consistency.
