Once upon a time I worked for Starbucks. But you know this already.
What you may not know, though, is that once upon a time they (Starbucks) had a coconut mocha – before the last time they had coconut mochas – and I started to work there literally a week after they did away with them. You guys, this was TERRIBLE.
TEEEEEEEEERRIBLE.
See Starbucks customers are fantastic on many levels, and I feel like I can say that because I am now one of them. But one thing that may not be *quite* as fantastic is the fact that after a promotion is over (i.e. the coconut mocha) there are some of us that get addicted to said promotion and then get upset when it’s gone. I remember on my very first day of working for Starbucks I got totally reamed by this guy because there was no more coconut syrup left. I think I stuttered, “I-I-I-I-I’m s-s-s-s-sorry?” about 50 bajillion times.
But here’s the good news y’all: you (I) (that guy) never have to be without a delicious, magical & heavenly coconut mocha for the rest of our lives.
PLUS. PLUS.
It’s literally only 4 ingredients and can double as a coconut chocolate pudding. What’s not to love, right?!
BETTER THAN STARBUCKS COCONUT MOCHA
- 1 13.66-oz can coconut milk (full-fat or low-fat both work)
- 2/3 cup cocoa powder
- 1/2 cup sugar
- 1 Tbsp vanilla
- prepared coffee (full-caf, decaf, half-caf, whatever)
Combine the coconut milk, cocoa powder, sugar and vanilla in a saucepan over medium-low heat and whisk to combine. Bring to a SLIGHT simmer, whisking constantly, until the sugar is completely dissolved – about 3-4 minutes. Let cool completely; it will be thick and creamy – you want this! It’s actually the same texture as Starbucks’ actual mocha syrup!
To make a mocha at home, combine 1-2 Tbsp of the syrup and stir it into 8-10 oz brewed coffee of choice. I like mine just like that, but if you want a little extra creaminess then go ahead and add some milk to it too. Enjoy!
You better believe I’m having coconut mochas every.single.morning. for the rest of the next two weeks!
How long will this keep? I don’t know much about coconut milk. Does it go bad quickly like regular milk? Thank you!
Hey Heather! Honestly I didn’t have mine around for more than a couple of days because I used it all, but I would say it’s probably good to keep for about a week or two in the fridge since it’s all plant-based ingredients!
I’m totally addicted to the moca coconut frap!at the moment how can I use this as an alternative to a cold frap? And any ideas on how to make the Delish dairy free choc sauce they have?
I’m not sure on the dairy free sauce part, but you should be able to combine the same amount prescribed of the syrup and cold coffee with a cup of ice, blend and then just taste to see if it’s what you’re looking for!
any chance i could stick this recipe in a blender with some ice and make a frap and still taste good?
Hey Mary! I think it’s certainly worth a try, but I would make sure the syrup/coffee mixture is made first and then allowed to cool before blending. Let me know if you try it!!!
Do you think the sugar can be replaced with splenda or another sweetner? Has anyone tried this and if so what results did you get?
I haven’t tried that, no, but I bet you could. I think most sweeteners are supposed to match the amount of sugar (like 1 cup = 1 cup). It would likely end up thinner and less syrupy, but just as yummy!
Oooh, i made this and it is DELICIOUS!!!! Better than any store bought coffe creamer I’ve tried. Does anyone know the amount of calories are in this syrup per tablespoon?
Thanks
Jennifer
Never mind! I got so excited about the recipe that I failed to see your earlier comment about it lasting two weeks. Thanks!
Looks delicious! About how long will it last in the frig?
You h ave no idea how happy this recipe makes me. And one time I got hired by starbucks, but quite before my first day. True story.
Yes, please!!! This would make such a treat on a camping trip. Can’t wait to make it next weekend!!
Oh my word! This sounds perfect and I LOVE coconut! Thank you for sharing this, now we too can have heavenly mornings.
I love that this uses coconut milk, my absolute favourite ingredient (growing up in singapore, it’s hard to resist anything with coconut). A great dairy free version too. And damn, so much cheaper for sure, plus perhaps a tad healthier esp if I use unrefined sugar!
How lovely!
I was a barista for 6 years and it always surprised (and frightened me a little, to be honest) just how attached people got to their syrups. I always wait with anticipation for the pumpkin syrup but I don’t think I ever yelled at someone for it.
oh goodness, the pumpkin syrup is the worst! i mean i love it, but some people LOVE LOVE it!
Looks delicious! How would you store it though, in the frig? I imagine you’d only need a little for 1 cup!
yep, you only need about 1 tablespoon per cup. i stored mine in a tupperware container in the fridge and it’s lasted about 2 weeks just fine!
I love this! I’ve been ordering the cookie crumble mochas with coconut syrup lately, and definitely need to start making these at home. It’s getting to be an expensive addiction!
coffee lovers are a rare breed, indeed. not at all surprised about the yelling. coffee is serious business.
this looks awesome, and I love that it starts as pudding. might never get to the coffee over here…
And I’ll come over for a coffee date every morning. This looks so good!
This sounds soooo freaking good! I always have a can of coconut milk on hand and drink coffee every morning…I’d love to change up the morning brew with this recipe. And then eat the leftover coconut chocolate for dessert. Yum!
Yum!!! Where do you find your coconut milk? I can’t ever find it where I shop.
Oh my gosh- I never even knew they had this amazing drink at Starbucks- with all of the coconut love lately, I am surprised they don’t bring it back. Thanks for posting such an awesome, easy recipe!
This sounds great!
ooh, I would totally love this in my ice coffee too!