# What You'll 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 barista-style coconut milk
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 - Combine the milk, chilled coffee, vanilla syrup, vanilla bean seeds or paste, and ice cubes in a blender. Blend until the mixture is smooth and frothy with a consistent texture.
03 - Divide the blended frappuccino evenly between 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 the mixture reaches a thick, foamy consistency.
05 - Gently fold 1 tablespoon of the cooled toasted coconut into the prepared foam using a spatula or whisk.
06 - Spoon the toasted coconut foam generously over each frappuccino, distributing evenly across the surface.
07 - Crown each beverage with whipped cream and a sprinkle of the remaining toasted coconut if desired. Serve immediately with a straw.
