# What You'll Need:
→ Frappuccino
01 - 1 cup strong brewed coffee, cooled
02 - 1 cup unsweetened almond milk or plant-based milk alternative
03 - 1.5 cups ice cubes
04 - 3 tablespoons pure maple syrup or agave syrup
05 - 1 vanilla bean with seeds scraped, or 2 teaspoons pure vanilla extract
06 - Pinch of sea salt
→ Coconut Whipped Cream
07 - 1 can (13.5 fluid ounces) full-fat coconut milk, chilled overnight
08 - 2 tablespoons powdered sugar, or to taste
09 - 0.5 teaspoon vanilla extract
→ Optional Garnish
10 - Extra vanilla bean seeds or ground cinnamon
# How To Make It:
01 - Open the chilled can of coconut milk and scoop the solidified cream layer into a mixing bowl. Add powdered sugar and vanilla extract, then whip with a hand mixer until light and fluffy. Refrigerate until ready to use.
02 - In a blender, combine cooled coffee, almond milk, ice cubes, maple syrup, vanilla bean seeds or extract, and sea salt. Blend on high speed until smooth and frothy.
03 - Divide the frappuccino evenly between two glasses. Top generously with coconut whipped cream. Garnish with extra vanilla bean seeds or a sprinkle of cinnamon if desired. Serve immediately.
