Coconut coffee frappé in the Ninja Slushi

A gourmet, dairy-free take on the classic coffee frappé, ideal for cooling down quickly. The combination of bold coffee and plant-based coconut milk provides a delicately flavored result while offering a great alternative to dairy. With the Slushi, you get an incredibly velvety drink, perfect for sipping through a straw on hot afternoons. This is one of my favorite preparations to shake up coffee break with a real sensation of freshness.

Coconut coffee frappé in the Ninja Slushi

Recipe by Camille RoosCourse: Frappé / coffeeCuisine: Difficulty: Easy

Servings

4

people

Prep

5

minutes

Freeze time

45

minutes

Total time

50

minutes

A gourmet, dairy-free take on the classic coffee frappé, ideal for cooling down quickly.

Ingredients

• 500 ml cold coffee (strong or long)

• 400 ml carton coconut milk (plant-based drink)

• 100 ml cane sugar syrup (or coconut sugar syrup)

• 1 teaspoon vanilla extract (optional)

Instructions

• Prepare your coffee in advance and let it cool completely in the refrigerator. Well-chilled coffee will speed up the thickening process in the machine.
• Mix the cold coffee, coconut milk, and sugar syrup in a container until the syrup is completely dissolved. The sugar is essential to prevent the mixture from freezing into a solid block.
• Pour the preparation into the Ninja Slushi bowl (approx. 1000 ml total, well between the min and max marks) and start the Frappé program.
• Let it run until you achieve a thick and smooth texture, then serve immediately in large glasses.

Decaffeinated cardamom version

Decaffeinated cardamom version: Replace the coffee with a coffee substitute like chicory or decaf coffee, and infuse a crushed cardamom pod in the mixture before pouring it into the machine (remove the pod).

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The importance of sugar for texture

The secret to a successful coffee frappé is balance. Unlike a simple infused ice cube, we are looking for a frozen yet drinkable consistency. For this, sugar syrup plays a fundamental role as an antifreeze. Without it, your coconut milk and coffee will simply freeze onto the walls of the cylinder. I advise you to always use at least 60g of sugar per liter of preparation to guarantee this smooth texture, adjusting slightly to your own taste. It is the price to pay for a real barista-quality result at home!

Choosing the right program for your model

This recipe is optimized for the Frappé program, which perfectly handles mixtures containing plant-based fats like coconut milk. If you use the FS301 model, this is the ideal setting. However, if you own a larger model that does not have this specific button, do not worry: start the Milkshake program and keep an eye on the bowl. The setting might be slightly different, but you will still get an excellent coconut coffee granita.

Coconut milk or almond milk for your iced coffee?

Frequently asked questions

Can I use canned coconut milk?

I recommend using the plant-based drink from a carton instead. Canned coconut milk contains a lot of coconut cream, which can make the mixture too fatty and hinder the rotation of the auger.

My mixture is jamming the machine, why?

This is often a sign of insufficient sugar. The water in the coffee freezes too hard. Add a little more syrup to soften the consistency.

How do I do this on a Ninja Slushi XL?

Since the Frappé program is not available on XL and Max models, use the Milkshake mode and simply monitor the consistency.