Coconut Frappuccino

I love having time off in the summer--right now I'm taking four classes to get ready for my speech & language program, but I only have class three days a week.  Tuesday and Friday I'm relaxing.  This morning I went to Whole Foods, and I was practically the only one there!  I am really living the life.

Anyway, I had big plans to do dishes, clean out the fridge, etc. today, and I still have those plans.  But when I got back from the grocery store I needed a pick me up, and I decided it needed to be frosty and fancy.  After staring at the now-cold coffee in the machine and the cans of coconut milk I had just picked up (it's a pantry staple around here), I got this idea.

This frappuccino is super rich and delicious, but it's also vegan.  To lighten it up a little, you could use light coconut milk and skip the whipped cream.  Also, if it were later in the day, I would totally add Kahlua to this.  It wants to happen.  Especially because it's Friday.

P.S. How cute are these straws?  I've been wanting striped straws forever and these ones are made of compostable biodegradable paper!  I got mine here (that's an affiliate link--I will make 22¢ if you click on it and buy some straws :)).

Ingredients (serves 2):

About 8 ice cubes, or more to taste
1 cup strong brewed coffee, cold or at room temp
3/4 cup coconut milk
2 teaspoons agave nectar, or to taste
1/4 teaspoon vanilla extract
Whipped cream or coconut whipped cream, for serving
Coconut flakes, for serving

Blend together the ice, coffee, coconut milk, agave, and vanilla in a blender until smooth.  Taste and add more ice or agave if desired.  Serve topped with whipped cream and a sprinkling of coconut flakes (they would be even more fabulous toasted, but I was too lazy).  Enjoy!