Chocolate Coffee Frappe

Kanten Frappe
  • By
    Rie Nakamura
  • Time
    15 minutes
Chocolate Coffee Frappe

Coffee jelly made with agar powder and rice flour-- no gelatin called for. This frappe is perfect for those hot summer days ♪ A tip for added sweetness-- use overripe bananas that have brown sugar spots. The natural sweetness of the bananas adds to the taste and keeps the processed sugar content low. If you happen to have bananas that have turned completely black, stick them into the freezer for later use in this frappe recipe!

Nutrition per Serving
  • Calories
    215
  • Sodium
    12mg
  • Fat
    13.3g
  • Protein
    2.6g
  • Carbs
    25.4g
  • Fiber
    1.7g
  • Cholesterol
    10mg

Ingredients

Servings
-
4
+
Imperial
    • A
    • 0.63  cup Water
    • tsp Instant coffee
    • 0.25  tsp Agar powder
    • tbsp Rice flour
    • 1.19  tbsp Sugar
  • Bananas
    • B
    • tbsp Cocoa powder
    • 0.66  cup Coconut milk (milk)
  • as needed Whipping cream

Instructions

Step 1

Peel the two bananas, slice diagonally for easy stirring with a food processor and freeze for about 3 hours.

Step 2

Make the coffee jelly by putting all ingredients in (A) in a pan and whisk well. Bring the content to a boil, stirring constantly. Once boiling, reduce the heat to low and continue to heat, stirring, for about 2 minutes.

Chocolate Coffee Frappe

Step 3

Place heated liquid into a container, let cool at room temperature before cooling further in a refrigerator.

Chocolate Coffee Frappe

Step 4

Prepare the chocolate smoothie by mixing the 3 bananas (2 frozen, 1 room temperature) and ingredients (B) with a food processor until smooth. Pour over the top of the coffee jelly.

Chocolate Coffee Frappe

Step 5

Top with whipped cream, as you like.

Tips

  • You can substitute the same amount of milk with coconut milk.
Rie Nakamura
Registered Dietitian, Rice Flour Expert

Rie's contributions include recipe development and articles from the viewpoint of a registered dietitian in health, beauty and nutrition. In order to preserve Japanese rice culture and convey the excellence of rice foods, her work centers around rice food and rice flour recipes. Member of Emish Corporation, which produces food and creates recipes by professional dietitians and cooking experts.

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