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    Toasted Coconut Caramel Frappé

    The BYOB Team5 min1 drink (from a batch of Toasted Coconut Syrup and a batch of Caramel Syrup, making about 10 and 12 servings respectively)$0.62/drink153 cal/drink

    Uses Caramel Syrup — make a batch ahead of time; it keeps in the fridge for a week or two, so you won't need to make it again for every drink.

    Ingredients & steps

    Standard

    Ingredients

    • 2oz espresso, freshly pulled (or 1/3 cup strong coffee/cold brew)
    • 1 tbsp Toasted Coconut Syrup (make a batch ahead of time -- it keeps about 2 weeks in the fridge)
    • 1 tbsp Caramel Syrup (make a batch ahead of time -- it also keeps about 2 weeks)
    • 1.5 cups ice (about 10-12 standard cubes)
    • 4oz cold milk
    • Optional: whipped cream, a caramel drizzle, and toasted coconut flakes for topping

    Steps

    1. 1.Make a batch each of Toasted Coconut Syrup and Caramel Syrup ahead of time if you haven't already -- both keep about 2 weeks in the fridge.
    2. 2.Pull a double shot of espresso (or brew strong coffee/cold brew) -- no need to cool it first.
    3. 3.Add the espresso, toasted coconut syrup, caramel syrup, ice, and cold milk to a blender.
    4. 4.Blend on high for 30-45 seconds until smooth and slushy with no ice chunks left.
    5. 5.Pour into a 16oz glass, top with whipped cream, a caramel drizzle, and toasted coconut flakes if using, and serve immediately with a straw.

    Swap the milk

    This recipe is written with Kirkland Signature Organic A2 Whole Milk (4oz). Pick a different milk to see the cost and calories update below.

    Milk: Kirkland Signature Organic A2 Whole Milk

    Cost per drink

    $0.62

    Calories per drink

    153

    Not medical or nutrition advice. Calorie figures on this page are estimates based on typical ingredient values, not a lab analysis of your exact batch — they'll shift with the brand of milk, syrup, or protein powder you actually use. "Ingredient-Honest" and "sugar-free" describe what's in the recipe, not a health claim. If you're managing diabetes, a caffeine sensitivity, pregnancy, or another condition, check with a doctor or dietitian before making a recipe part of your routine. Read the full disclaimer.

    Our Toasted Coconut Caramel Latte pairs real toasted coconut against buttery caramel, split 1 tbsp each instead of doubling up on one syrup. This blends that same pair with espresso, milk, and ice into a proper slushy frappé instead of pouring it over cubes.

    Make Both Bases First (Just Once)

    This recipe assumes you already have a jar each of Toasted Coconut Syrup and Caramel Syrup in the fridge — both quick stovetop batches that keep a full 2 weeks. If you’re building your first jar of either, go make that one first, then come back here.

    Building the Frappé

    1. Pull a double shot of espresso (about 2oz), or brew strong coffee/cold brew instead.
    2. Add the espresso, 1 tbsp of the toasted coconut syrup, 1 tbsp of the caramel syrup, 1.5 cups of ice, and 4oz cold milk to a blender.
    3. Blend on high for 30-45 seconds until smooth and slushy.
    4. Pour into a 16oz glass, top with whipped cream, a caramel drizzle, and toasted coconut flakes if using, and serve immediately with a straw.
    Café Toasted Coconut Caramel Frappé vs. Home Version
    Café grande toasted coconut caramel Frappuccino-style blended drink (specialty-menu pricing)$6.45
    Home toasted coconut caramel frappé (espresso, milk, ice, both bases)~$0.62
    Savings per drink$5.83

    Both bases together cost about $2.10 total to make (~$1.50 for the Toasted Coconut Syrup batch, ~$0.60 for the Caramel Syrup batch) — the same pair of jars behind the latte version. Nothing new to buy or brew if you already keep both on hand.

    Assumptions: grande-size blended drink, national-average specialty-menu pricing for a two-flavor combo Frappuccino-style drink, dairy milk, $16/lb specialty beans or equivalent grocery beans. No seasonal ceiling — at 5 a week over the site’s standard 48-week year, that’s roughly $1,399/year back in your pocket versus the café version.

    Swaps & Notes

    • No espresso machine? Strong cold brew or a moka pot shot both work fine.
    • Want it more coconut-forward or more caramel-forward? Shift the ratio — 1.5 tbsp toasted coconut syrup + 0.5 tbsp caramel syrup leans coconut, or the reverse leans buttery-caramel. The cost and calorie math above assumes an even 1:1 split.
    • Prefer it poured over ice instead of blended? See the Toasted Coconut Caramel Latte and use its Hot/Iced toggle.
    • Watching sugar? See the Sugar-Free Toasted Coconut Caramel Latte for the same 1 tbsp each method with a lower-sugar build — blend it with ice yourself for a frappé version today.

    Recipe Card Summary

    Toasted Coconut Caramel Frappé

    • 2oz espresso + 4oz milk + 1 tbsp Toasted Coconut Syrup + 1 tbsp Caramel Syrup (both made ahead) + 1.5 cups ice, blended
    • Prep time: 5 minutes (after both bases are made) · Total: 5 minutes
    • Cost: ~$0.62/drink vs. $6.45 café equivalent

    FAQ

    Do I need a whole new syrup for this, or does it reuse the latte’s jars?

    It reuses the same 1 tbsp each of Toasted Coconut Syrup and Caramel Syrup behind the latte version — this page just blends instead of pours.

    Can I make this without a blender?

    Yes — the iced Toasted Coconut Caramel Latte uses the exact same espresso, milk, and syrup quantities poured over ice instead of blended.

    Is this a real drink or a made-up flavor pairing?

    Coconut-and-caramel is a well-established candy-bar flavor combo (think a “samoa” or “turtle” profile), and versions have appeared as limited-time specialty drinks at major coffee chains — exactly the kind of drink worth building at home instead of waiting for a seasonal window.

    Keep exploring

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    Or skip this drink and explore every recipe in the Ingredient-Honest, Standard, or Sugar-Free lineup.

    Browse more Frappé recipes →