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Chocolate Mint Coffee Frappe
Dietary Restrictions
Instructions
- Pour coffee into ice cube trays; freeze until solid.
- Carefully spoon out firm, hardened layer of coconut “cream” on top of can into bowl, reserving coconut water. Using electric mixer, beat coconut cream until light and fluffy; beat in 2 packets Organic Stevia.
- In blender, combine coffee ice cubes, reserved coconut water, 2 tbsp whipped coconut cream, cocoa powder, remaining Organic Stevia packets, 1/4 cup water and peppermint extract; blend until smooth.
- Pour into 4 glasses. Top with dollop of whipped coconut cream and garnish with mint.
Tip: Alternatively, garnish with a drizzle of melted dark chocolate or a sprinkle of mini chocolate chips.
Ingredients
- 3 cups strong brewed coffee
- 1 can (14 oz) unsweetened coconut milk (not low-fat), refrigerated
-
6 packets Wholesome Organic Stevia, divided
- 2 tbsp Fair Trade cocoa powder
- 1/4 tsp peppermint extract
- Fresh mint leaves
