Copycat Wendy’s Toasted Coconut Crave Frostychino / Iced Latte
A cozy coconut coffee that’s creamy, toasty, and smooth. This homemade version lets the coconut shine instead of drowning in sugar syrup.
Ingredients
For the Latte Base
1 shot (1 oz) espresso or ¼ cup strong coffee
½ cup coconut milk (from a can for richness)
½ cup regular milk or cream
1½ tbsp toasted coconut syrup (or 1 tbsp coconut cream + ½ tbsp sugar)
Ice cubes
Optional Frostychino Version
¼ cup vanilla ice cream or soft-serve mix
Instructions
Brew espresso or strong coffee and let cool slightly.
In a shaker or mason jar, combine espresso, coconut syrup, and milk. Shake well.
Pour over ice.
For the Frostychino version, blend in ice cream until thick and creamy.
Garnish with toasted coconut flakes.
Tips & Notes
Toast shredded coconut in a dry pan until golden before blending for deeper flavor.
If you like stronger coffee flavor, use cold brew concentrate instead of espresso.
Adjust sweetness to taste — the real drink leans lightly sweet.