DIY Mocha Frappuccino!

Healthy DIY frappuccinoOk, let’s get real….. I LOVE Frappuccinos.   I don’t indulge in them often, but when I do I savor every last drop!  Well, come to find out, like most things, it’s FULL OF CRAP!  Being a carb/sugar conscious kind of girl  I was alarmed to find out that there are 83 carbs in a venti frap.  Not to mention 79 grams of sugar.  Oh, and high fructose corn syrup???  The poisonous ingredient I jump hurdles around to keep away from my children???  Yeah, it’s full of it.  Pick your jaw off the floor, if you need to see it for yourself go HERE.  Shake it off and read on because being the DIYer that I am, I found a way to make it at home in a much healthier way!

I could do a HUGE post on the dangers of non organic coffee that is full of pesticides and harmful chemicals.  Plus the artificial flavors, preservatives and sketchy ingredients in many sweet coffee drinks, but I won’t.  I just don’t feel like being boring today.  You get the point, right?  Let’s just make something yummy and get on with life.

Jenni’s Skinny Mocha Frappuccino

Coffee Base

3 cups of ice

1 cup of STRONG ORGANIC coffee (find it HERE)

1/2-1 TBSP of coconut sugar (find it HERE) or organic sugar (optional)

Chocolate Syrup

4 TBSP. Raw Honey (find it HERE)

2 TBSP Cocoa powder (find it HERE)

Whipped Cream

1 full fat can of coconut cream (find it HERE)

2 tsp. of Raw Honey (find it HERE)

Frappuccino IngredientsDIY frappuccinoFrappuccinoHomemade Chocolate Syrup

  1. Mix honey and cocoa powder with a spoon.
  2. Sit aside
  3. Open a can of coconut cream and remove the thickened creamy part from the top.  You can save the rest for a smoothie!
  4. Add cream to a cold bowl.  (I refrigerated my metal bowl for about 10-15 minutes.)
  5. Drizzle 2 tsp. of honey over cream.
  6. Whisk with an electric mixer until light and fluffy.
  7. Add 1/2 cup of whipped cream and 3 tbsp of chocolate syrup to coffee base and blend in blender.
  8. Pour in glass and add the remainder of whipped cream to the top of your frap.
  9. Drizzle the rest of your chocolate on top of the whipped cream.
  10. ENJOY!!


Healthy Optional Additives:

  1. 1 TBSP. Coconut oil (makes everything creamier)
  2. 1 TBSP. Chia Seeds (tasteless but full of protein and fiber)


  • You don’t have to go through the trouble of whipping the coconut cream if you don’t have time-you can just add a 1/2 cup coconut milk instead.  You’ll save on calories, fat and time this way.
  • You can add 2 TBSP. of cocoa powder and 4 TBSP. of honey right into the blender and skip making the chocolate syrup.  ALSO, reduce/add these ingredients to your own need for sweetness and chocolate taste.

There you have it!  Some of you may be wondering WTH is “skinny” about this recipe!!  Well, coconut is well known for speeding up metabolism.  Coconut cream/milk has almost double the amount of magnesium then cow’s milk, not to mention more calcium in comparison to cow’s milk.  The benefits of raw honey are immense and quite conveniently, it can serve as the sugar for many sweet recipes!  While there is still fat in the cream and sugar in the honey, it is a much cleaner and healthier way to get your sweet coffee fix.  I don’t believe in depriving yourself, but if you can make it at home for a fraction of the crap and a fraction of the price-DO IT!

xx, Jenni


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DIY Mocha Frappuccino

Jennifer Phillips
Jennifer Phillips

Jennifer Phillips worked as a licensed aesthetician for over 8 years before creating the natural skin care blog, Jenni Raincloud.

Find me on: Web | Twitter | Instagram | Facebook


  1. Diana
    March 31, 2014 / 10:11 am

    Hi Jenni … This sounds yummm!!! I was wondering if this recipe could be made as ice cream. My favorite coffee ice cream was Starbucks but now I can’t find it anywhere, so I am in the search for a good and healthier substitute 😉 if I tried it as an ice cream, what changes should I make? Thanks a bunch

    • March 31, 2014 / 11:46 am

      Diana, I have no clue-I’ve never made ice cream but actually plan to figure out how to make a healthy alternative! I bet this would make a great ice cream-the cream you get out of a can of coconut cream is quite a bit and it is creamy!!!

  2. April 18, 2014 / 10:10 am

    Epic fail for me. I don’t know what on earth happened but it came out tasting like I was drinking a slushy coffee. Very bitter. I followed exact ingreidents. I used a magic bullet but surely that wouksnt have affected the flavor. I was solo dying to try this.

    • April 18, 2014 / 1:25 pm

      Martha-shoot! Starbuck’s uses tons of syrup so mine is going to taste much less sugary then theirs. If you’re not a stickler for carbs and sugars just add more honey. You can also add agave syrup or coconut sugar. If i’m watching the carbs I slow down on the sugar, but sometimes you just need a treat! Did the coconut cream help? Mine is so creamy when i use coconut cream instead of coconut milk.

      • April 18, 2014 / 1:33 pm

        I used everything from the list including the coconut cream. I ordered everything from the list. It wasn’t creamy. I also used the coconut sugar.

        • April 20, 2014 / 4:25 pm

          Martha, it sounds like your coconut cream wasn’t as creamy as mine. There is a thick layer of cream at the top of my can that I just scoop off and whip. Sorry it didn’t turn out!!

  3. Martha
    April 20, 2014 / 1:40 pm

    I made it again. It is more edible. I went and purchased a blender instead of the magic bullet. My coconut cream that I purchased from the link didn’t look lumpy like the pic. It was liquid. I still blended to achieve the fluffiness. Seems like the coffe is stil very grainy unlike the Starbucks. But the flavor is definitely good.

  4. Edie Cooper
    February 27, 2016 / 8:34 pm

    Okay…so what is the calorie count? Carbs? Fats etc…thanks

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