Starbucks Mocha Coconut Frappuccino Blended Beverage SWAP

Starbucks Mocha Coconut Frappuccino Blended Beverage SWAP

What follows is a Hungry Girl Recipe, with MM modifications added.  

Now, you must know the honest truth: the Mocha Coconut Beverage on the Starbucks menu skeeves me out. It could be that I am SO. HARDWIRED. FOR. DUMPING. AFTER. GASTRIC. BYPASS... because I know what it would DO TO ME that I can't even imagine attempting the real thing.  I have NEVER had a real Starbucks Frap.  Ever.

But, every time I'm in the store with someone else, THEY are freaking DROOLING over them, and this new concotion, is a particular fave.

And, yes, one of my favorite candies is a "Mounds Bar"-- not that I can actually eat those either. I do hit the Atkins Coconut Bars once in a while.  *sigh*

But! I heart them forever. So, for you: a calorie and sugar swap that's worth a whirl.

Ingredients: 
2 tsp. shredded sweetened coconut, roughly chopped  (MM mod - Un-sweetened coconut, please.)
2 tbsp. unsweetened cocoa powder  (MM mod - Un-sweetened DARK cocoa powder)
1 tbsp. fat-free non-dairy powdered creamer (MM note - necessary for "texture...?"  Don't skip it.  You might consider a scoop of vanilla protein powder, highly blended into it...)
1 tsp. instant coffee granules  (MM mod - INSTANT ESPRESSO, DUH?!?!?!??!?!)
1 tsp. mini semi-sweet chocolate chips (MM mod - use chopped, extra-dark chocolate)
2 no-calorie sweetener packets (like Splenda or Truvia), or more to taste
1/8 tsp. coconut extract 
2 cups crushed ice or 10 - 16 ice cubes
2 tbsp. Fat Free Reddi-wip  (MM mod - use sugar-free whipped cream)
1 tsp. light chocolate syrup (MM mod - use sugar-free chocolate syrup)

Directions:
To toast the coconut, bring a skillet to medium heat on the stove; add chopped coconut and, stirring occasionally, cook for 2 minutes, or until lightly browned. (Or, if you have a toaster oven, just toast until lightly browned.) Set aside to cool.  (This is too much work for me.  Skip.  ;) ....)

In a tall glass, place cocoa powder, powdered creamer, coffee granules, chocolate chips, and sweetener. Add 1/2 cup very ho****er and stir until ingredients have mostly dissolved. Add coconut extract, and transfer contents of the glass to a blender. Rinse the glass, if needed, and set aside.

Add ice to the blender, and blend at high speed until completely mixed and smooth. Pour into the tall glass.

If you like, add additional sweetener to taste. Top with whipped cream, drizzle with chocolate syrup, and sprinkle with toasted coconut. Enjoy!

MAKES 1 SERVING

Serving Size: entire recipe (about 16 oz.) 

(If you follow original recipe, my modifications will drop the counts.)

Calories: 120
Fat: 4.5g
Sodium: 24mg 
Carbs: 21g 
Fiber: 4g 
Sugars: 8g  
Protein: 2.5g