Frappuccino Friday: Vanilla Bean

Vegan Vanilla Bean Frappuccino | A Dash of Compassion

We’re almost through the season of Frappuccinos Fridays, and I hope you’ve been enjoying all of the tasty flavours we’ve veganized. As part of the theme, Lisa and I have indulged in Java Chip, Hazelnut, Peppermint Mocha, Caramel Brulée, Green Tea Cream, Chai Crème, Double Chocolate Chip, Cinnamon Dolce and Toffee Coffee.

Today I’m sharing a flavour I’d imagine is a pretty standard favourite, since vanilla lends a wonderfully creamy taste to anything it teams up with—and coffee is certainly no exception. With this version, I think the spicy fragrance of vanilla bean and vanilla extract enhances the full-bodied richness of the strong, dark-roast coffee. Top if off with a mountain of coconut whipped cream and you’ll let out a sigh of satisfaction after every succulent slurp.  Enjoy!

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Vanilla Bean frappuccino

Yield: 1 serving


For the coconut whipped cream:

  • 1 (13.5oz) can full-fat coconut milk, refrigerated overnight
  • 2 to 3 tsp agave nectar or other sweetener
  • seeds from 1 vanilla bean

For the frappuccino:

  • 1/2 cup strong coffee, chilled
  • 1/2 cup non-dairy milk
  • 2 Medjool dates, pitted
  • 1/2 tsp pure vanilla extract
  • seeds from 1 vanilla bean
  • 3 ice cubes


  1. To make the coconut whipped cream, scoop the cream from the top of the can of coconut milk, reserving the water at the bottom of the can for other uses.
  2. Using a hand mixer or stand mixer with the whisk attachment, whip the coconut cream until smooth and fluffy. Add sweetener and vanilla seeds and continue to whip until incorporated. Refrigerate until ready to use. (This can be made a day ahead, if desired.)
  3. To make the frappuccino, blend together all ingredients in a high-speed blender until smooth and frothy. Pour into a tall glass, top with coconut whipped cream and serve!