You know that feeling when it’s hot out and you just need something cool and creamy—but not too sweet, and definitely not boring?
That’s this taro coconut frappe. It’s smooth, icy, nutty from the coconut milk, and has that subtle earthy sweetness of taro.
Plus, it’s got that gorgeous lilac color that’s basically begging to be Instagrammed.
This is one of my favorite drinks to make when I want something café-style at home, without all the fuss. Just a few ingredients, a blender, and boom—you’re sipping on a tropical cloud.
What You’ll Need
- 1 cup cooked taro root, chilled
- 1 cup coconut milk (full fat for best creaminess)
- 1 ½ cups ice
- 2 tbsp sweetened condensed milk (optional for added sweetness)
- 1 tbsp sugar (or more to taste)
- ½ tsp vanilla extract
- Toasted coconut flakes (optional, for garnish)
Why I Love This Recipe 💜
I first had a taro coconut drink at a tiny dessert shop tucked into a side street, and it blew my mind. That color! That creamy texture! I knew I had to figure out how to make it at home. Now it’s one of my go-to drinks when I want something cooling and different.
- Creamy, icy, and so satisfying
- Naturally pastel and gorgeous
- Only a handful of ingredients
- Easy to make at home—just blend and go
- Totally customizable based on your sweet tooth
🧠 Why This Recipe Works (Quick Science)
Taro is starchy and thickens the drink without needing cream. The coconut milk brings fat, which makes it smooth and rich. Blending it all with ice creates that perfect icy-yet-creamy texture—kind of like a milkshake but lighter.
Servings + Time
Servings: 2
Time: 10 minutes (if taro is pre-cooked)
Pro Tips
- Make sure your taro is fully cooked and chilled. Undercooked taro can taste chalky.
- Use full-fat coconut milk for the creamiest texture.
- Adjust sweetness to taste—taro is subtle, so you might want a little extra sugar.
- Chill your glass before pouring for an extra refreshing feel.
- Don’t over-blend or the frappe will get too thin.
Tools You’ll Need
- High-speed blender
- Measuring cups and spoons
- Cutting board and knife (to cube taro)
- Small bowls for ingredients
- Serving glasses
- Spoon for mixing and topping
Substitutions & Variations
- No condensed milk? Just add more sugar or a splash of maple syrup.
- Dairy-free sweetener: Use agave or coconut sugar.
- Don’t want to cook taro? Use frozen taro chunks (found in some Asian stores).
- Add-ins: Toss in a few soaked purple yam chunks or a handful of boba pearls for fun.
Make Ahead Tips
- Cook and chill your taro the day before so it’s ready to go.
- You can pre-measure ingredients and store in jars in the fridge for faster blending.
Instructions
Step 1: Cube and Chill Cooked Taro
Cut your cooked taro into small cubes and make sure it’s fully cooled in the fridge.
Step 2: Add Ingredients to Blender
Add the cubed taro, coconut milk, ice, sweetened condensed milk, sugar, and vanilla to your blender.
Step 3: Blend Until Smooth
Blend everything on high until smooth and creamy, about 30–60 seconds.
Step 4: Pour and Serve
Pour into chilled glasses. Top with crushed ice and coconut flakes if you like.
Leftovers & Storage
- Best served immediately!
- If you have leftovers, store in the fridge and re-blend with more ice before serving.
- Don’t freeze—the texture gets weird.
Meal Plan Ideas
- Light lunch pairing: Avocado toast or a grilled rice cake
- Sweet treat moment: Enjoy alongside a matcha cookie or mango sago
- Brunch vibe: Add this to your Sunday spread with some fruit and muffins
What to Serve With
- Mochi bites
- Vietnamese spring rolls
- Boba pearls for topping
- Light coconut cookies
- Mango sticky rice
Common Mistakes
- Using hot taro: Cool it first or your frappe will be warm and weirdly starchy.
- Too much ice: It can water things down. Stick to the ratio.
- Not blending enough: You want that velvety texture—give it a full 30–60 seconds.
- Skipping the sugar: Unless you like things super mild, a little sweetness goes a long way.
FAQ
Can I use taro powder instead of fresh taro?
Yes, but the texture will be different. Powder is easier but not as rich.
Where can I buy taro root?
Most Asian grocery stores have it fresh or frozen.
Can I make it without sweetened condensed milk?
Totally! Just use sugar, agave, or maple syrup to your taste.
Is this vegan?
It can be! Just skip the condensed milk or use a dairy-free version.
Wrap-Up 💬
There you go—a super easy, totally refreshing taro coconut frappe that’s creamy, colorful, and cool in every sip. Try it once and it might just become your new favorite summer drink. Let me know in the comments how yours turned out—or if you’ve got your own spin on it. I’d love to hear from you! 💜
