Pineapple Blueberry Coconut Frappuccino

Pineapple Blueberry Coconut Frappuccino

This recipe aims for a refreshing, tropical, and creamy blended drink with a beautiful purple hue, topped with whipped cream and toasted coconut flakes.

Yields: 1-2 servings Prep time: 10 minutes

Ingredients:

For the Frappuccino Base:

• 1 cup frozen blueberries
• 1/2 cup frozen pineapple chunks
• 1/2 cup coconut milk (canned, full-fat for creaminess, or light for a lighter version)
• 1/4 cup coconut water (for extra hydration and tropical flavor, optional)
• 1/4 cup Greek yogurt (plain or vanilla, for creaminess and a slight tang; or coconut yogurt for dairy-free)
• 1/2 of a ripe banana (fresh or frozen, for natural sweetness and creamy texture)
• 1/2 teaspoon vanilla extract
• 1-2 tablespoons honey or maple syrup (or to taste, adjust based on fruit sweetness and preference)
• 1/2 cup ice cubes (adjust for desired thickness)

For Topping & Garnish (Optional but Recommended):

• Whipped cream (dairy or coconut whipped cream for vegan)
• Toasted coconut flakes
• Fresh pineapple wedge or chunks
• Fresh blueberries
• Blackberries (as seen in the image)

Equipment:

• High-speed blender
• Tall glasses

Instructions:

1. Prepare your ingredients: Ensure your blueberries and pineapple are frozen. If using a fresh banana, slice and freeze it for at least 30 minutes for a thicker frappuccino.
2. Combine ingredients in blender: Add the frozen blueberries, frozen pineapple, coconut milk, coconut water (if using), Greek yogurt, banana, vanilla extract, and honey/maple syrup to your high-speed blender.
3. Add ice: Add the ice cubes to the blender.
4. Blend until smooth: Start blending on a low speed to break down the frozen fruit, then increase to high speed. Blend until the mixture is completely smooth and creamy, with no ice chunks remaining.
   • Adjust consistency: If the frappuccino is too thick, add a splash more coconut milk or coconut water. If it’s too thin, add a few more frozen blueberries or ice cubes and blend again.
5. Taste and adjust sweetness: Taste the frappuccino and add more honey or maple syrup if you prefer it sweeter. Blend briefly to incorporate.
6. Pour and serve: Pour the blended frappuccino into your tall glasses.
7. Garnish: Top with a generous swirl of whipped cream. Sprinkle toasted coconut flakes over the whipped cream. Garnish with a fresh pineapple wedge or chunks, and a few fresh blueberries and blackberries for a visually appealing presentation.
8. Enjoy immediately! This frappuccino is best served fresh.

Tips and Variations:

• For a stronger coconut flavor: Use only full-fat canned coconut milk and consider adding a tiny dash of coconut extract (though the fresh ingredients should provide plenty of flavor).
• Add a hint of coffee: If you want a coffee-flavored frappuccino, add 1/4 cup of chilled brewed coffee (strong or cold brew) to the blender with the other ingredients. Adjust sweetener as needed.
• Boost the protein: Add a scoop of vanilla protein powder to the blender for an extra protein kick.
• Different berries: While blueberries are key, you could experiment with a small amount of raspberries or blackberries alongside the blueberries for a different berry note.
• Garnish ideas: Besides toasted coconut, a sprinkle of granola, a drizzle of fruit syrup, or a sprig of mint could also be lovely garnishes.

Enjoy your homemade tropical treat!