I'm back with another Starbucks recipe! I decided to take the Cotton Candy Frappuccino and make a vegan version of it, it was delish!! It was so easy to make and will satisy your frappuccino cravings!
Whipped Cream
- 1 can coconut milk
- 2 tbsp. sugar
- 1 tsp. vanilla extract
SEPARATE the coconut "fat" from the coconut juice. (If you have never used coconut milk before then this may seem confusing. When you open a can of coconut milk normally there will be a thick white part which is the coconut "fat", this is what you want to use. Underneath the "fat" will be liquid. You can save the liquid for something else, we will not be using it.) Place the coconut "fat", sugar and vanilla in a bowl and beat until it looks like whipped cream
Raspberry Syrup
- 1/3 cup raspberries
- 4 tbsp. sugar
HEAT the rapsberries and sugar on the stove top over medium heat. Keep stirring and mashing the mixture up until a syrup forms. You can strain the seeds out of this mixture.
Cotton Candy Frappuccino
- 1 cup non-dairy vanilla ice cream
- 1/2 cup soy or almond milk
- Raspberry syrup
- 1 tsp. vanilla bean paste
- Silken Tofu (optional, add as much or little as you please)
- Smoothie Blender
BLEND all the ingredients together until fully combined. Place the drink in a Starbucks cup, top it off with the whipped cream and a straw!
