Vegan Unicorn Frappuccino with Coconut Whip!! ☆ミ ☆ミ

When I heard about the new Unicorn Frappuccino in America, I immediately had to try making it myself. It looks amazing yet so unhealthy at the same time! I decided to make a healthy version that was fruity, sweet, decadent and using little to no processed foods. It is also soy free :)

I had to make 4 different types of slush. I found it was easiest to make enough slush for several servings--I couldn't really blend small amounts of food. For this recipe, I made taro cheesecake, strawberry-beet, mango and blueberry slushes.


Taro Cheesecake Slush

  • 7 taro potatoes, peeled, boiled, and cooled
  • 3 tablespoons white almond powder
  • 1.5 tablespoons (or to taste) shio-koji 
  • 1 tablespoon almond milk
  • A few drops vanilla extract
  • 1 tablespoon sugar beet syrup (or brown rice syrup)
Strawberry-beet Slush
  • 1 banana, chopped and frozen
  • About two cups frozen strawberries 
  • 1 small beet, peeled, boiled, and cooled (for a stronger pink colour)
Mango Slush
  • 1 mango, chopped and frozen
  • 1 banana, chopped and frozen
  • ⅛ teaspoon turmeric powder
Blueberry Slush
What the coconut cream
should look like
  • About ¼ cup frozen blueberries
  • 1 banana
  • Enough almond milk to achieve the desired colour
  • Can of coconut milk, refrigerated
  • 2 teaspoons sugar beet syrup
  • A few drops vanilla extract 
  • Lemon juice that has frozen blueberries soaking in it
Whipping the cream
with a fork.
  1. Prepare each of the slushes separately by blending all the ingredients until smooth and well-combined. Store each in a separate container until assembly time and rinse out the blender/food processor each time.
  2. Open the can of coconut milk and notice that it is hard, about the same texture as refrigerated butter. At the bottom of the can, there will be a watery substance. Instead of shaking or mixing it, take about 6 tablespoons of the hard coconut cream in a bowl and add the syrup/vanilla extract. Whip well until it resembles whipped cream. Store it in the fridge until assembly time.
  3. Add the slushes to a glass in random dollops and layers. I put a bit of pomegranate juice in the bottom of the glass before adding a cheesecake layer.
  4. When the glass is full, use a chopstick to mix the layers slightly to combine colours (if desired).
  5. After the desired effect is achieved, top with some coconut cream. I put it in a piping bag to make it look a bit more like the original drink.
  6. The layers before
    mixing slightly.
  7. On top of the cream, drizzle some of the lemon-blueberry juice that was set aside earlier.

After adding the toppings.
Coconut cream is a decadent alternative to whip and
the blueberry lemon juice is a healthy alternative to
Starbucks's sour blue "fairy powder."