Kiwi Coconut Frappé Recipes

MOCHA COCONUT FRAPPES

Mocha Coconut Frappes image

Provided by Duff Goldman

Time 15m

Yield two 12-ounce frappes

Number Of Ingredients 9

Ingredients

1 cup coconut cream
1 1/2 cups coconut milk
3/4 cup strong brewed coffee or cold brew
2 cups ice
3 tablespoons sugar, plus 1 teaspoon more for the whipped coconut cream (see Cook's Note)
2 tablespoons natural cocoa powder, plus more for dusting
1 teaspoon pure vanilla extract
Pinch kosher salt
2 tablespoons sweetened shredded coconut, toasted

Steps:

Place the coconut cream in a large bowl, or the bowl of a stand mixer if using, and refrigerate for 10 minutes.
Add the coconut milk, coffee, ice, 3 tablespoons sugar, cocoa powder, vanilla and salt to a blender and blend on high speed until smooth and frothy, about 1 minute. Pour the frappe into 2 glasses and refrigerate while you whip the coconut cream.
Whip the chilled coconut cream and the remaining 1 teaspoon sugar in a stand mixer, or with a hand mixer, until it holds soft peaks, about 1 minute. Transfer to a piping bag fitted with an open star tip and pipe a swirl of whipped cream onto each drink. Sprinkle the cream with the toasted coconut and dust lightly with cocoa powder.

COCONUT FLAN TART WITH KIWI RELISH

Coconut Flan Tart with Kiwi Relish image

Provided by Robert Irvine : Food Network

Categories dessert

Time 1h25m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 cup all-purpose flour
Pinch salt
6 tablespoons butter, slightly softened
3 to 5 tablespoons ice water
1 cup coconut milk
2 tablespoons sugar
Pinch salt
2 tablespoons tapioca starch
3 kiwi fruits, peeled and finely diced

Steps:

For the crusts: Sift the flour and salt into the bowl of a food processor. Add the butter and pulse while drizzling enough of the ice water through the feed tube to allow the dough to come together. Divide the pastry into 6 disks, cover, and let rest in the refrigerator for 30 minutes.
Preheat oven to 375 degrees F.
Butter 6 (4 to 5-inch) flan pans with removable bottoms. Roll each disk of dough out 1 at a time on a lightly floured surface and place in pans. Line the base of each pastry shell with parchment paper and top with pastry weights. Blind bake for 25 minutes. Remove the weights and parchment and prick the base of the pastry to prevent bubbling. Place back in the oven for another 5 minutes to allow the base of the pie shell to dry out. Remove from oven and let cool. Reduce oven temperature to 325 degrees F.
For the filling: While the par-baked crusts are cooling, heat the coconut milk over medium heat in a small saucepan. Stir in the sugar and salt until dissolved. Make a slurry by gradually whisking 2 tablespoons water into a separate small bowl containing the starch. Then gradually whisk the slurry into the pot of coconut mixture. Reduce heat to low to let the flavors integrate and to thicken.
Fill the pastry shells 3/4 full with even amounts of the coconut filling. Place on a foil-lined baking sheet to catch drips, and bake until a knife inserted in the center comes out clean, about 35 to 45 minutes. Remove from oven and allow to cool completely.
Serve at room temperature or chilled, topped with diced kiwi.

COCONUT MOCHA FRAPPE

Coconut Mocha Frappe image

Coconut, chocolate, and cold coffee make a delicious cool-me-down drink. What more could you ask for in an ice-cold coffee drink?

Provided by Yoly

Categories 100+ Breakfast and Brunch Recipes Drinks

Time 10m

Yield 1

Number Of Ingredients 7

Ingredients

¼ cup shredded coconut
1 cup coffee ice cubes
½ cup cold coffee
½ cup coconut milk beverage (such as Silk®)
3 tablespoons chocolate syrup, divided
1 packet stevia sugar substitute (such as Truvia®)
1 tablespoon fat-free whipped topping

Steps:

Place coconut in a skillet over medium-low heat and toast, stirring constantly until lightly browned, 3 to 4 minutes. Set aside 1/2 teaspoon for garnish.
Combine toasted coconut, coffee ice cubes, coffee, coconut milk, 2 tablespoons chocolate syrup, and sweetener in a blender; blend until icy and frothy. Pour into a large glass and top with whipped topping, reserved toasted coconut, and remaining chocolate syrup.

Nutrition Facts : Calories 362.9 calories, Carbohydrate 48.2 g, Fat 18.2 g, Fiber 5.3 g, Protein 3.2 g, SaturatedFat 15.9 g, Sodium 76.3 mg, Sugar 30.2 g

KIWIFRUIT FRAPPE

Kiwifruit Frappe image

Make and share this Kiwifruit Frappe recipe from Food.com.

Provided by katew

Categories Smoothies

Time 5m

Yield 2 serving(s)

Number Of Ingredients 5

Ingredients

1 cup apple juice, unsweetened
1/2 cup chopped pineapple
1 cup kiwi fruit, peeled, chopped
1 tablespoon lemon juice
1 1/2 cups ice cubes

Steps:

Place 2 glasses in fridge to chill.
Blend all ingredients till smooth.
Pour into chilled glasses.
Garnish with a slice of kiwifruit.
Serve at once.

Nutrition Facts : Calories 134.2, Fat 0.7, SaturatedFat 0.1, Sodium 13.5, Carbohydrate 33.1, Fiber 3.5, Sugar 24.3, Protein 1.4

COCONUT LOVER'S FRAPPE

Coconut Lover's Frappe image

I love frozen beverages, so I wanted to create one similar to those in coffee shops but without coffee as an ingredient. When I drink this frosty treat it's as good as any specialty shop drink but without the hassle or the cost. -Emily Semmelrock, Jewett City, Connecticut

Provided by Taste of Home

Time 10m

Yield 3 servings.

Number Of Ingredients 7

Ingredients

1/2 cup white baking chips
1/2 cup sweetened shredded coconut
2 cups 2% milk
2 snack-size cups (3-1/2 ounces each) vanilla pudding, frozen
1/3 cup refrigerated Almond Joy nondairy creamer
1/4 teaspoon vanilla extract
10 ice cubes

Steps:

Place baking chips and coconut in a blender; cover and process until chopped. Add remaining ingredients; cover and process until blended. Serve immediately.

Nutrition Facts : Calories 468 calories, Fat 23g fat (15g saturated fat), Cholesterol 19mg cholesterol, Sodium 242mg sodium, Carbohydrate 57g carbohydrate (54g sugars, Fiber 1g fiber), Protein 9g protein.