Step 1

Place the coconut cream in a large bowl, or the bowl of a stand mixer if using, and refrigerate for 10 minutes.

Step 2

Add the coconut milk, coffee, ice, 3 tablespoons sugar, cocoa powder, vanilla and salt to a blender and blend on high speed until smooth and frothy, about 1 minute. Pour the frappe into 2 glasses and refrigerate while you whip the coconut cream.

Step 3

Whip the chilled coconut cream and the remaining 1 teaspoon sugar in a stand mixer, or with a hand mixer, until it holds soft peaks, about 1 minute. Transfer to a piping bag fitted with an open star tip and pipe a swirl of whipped cream onto each drink. Sprinkle the cream with the toasted coconut and dust lightly with cocoa powder.