This dazzling drink is a healthier homemade Unicorn Frappuccino with blue swirls, pitaya pink smoothie, and a magical mango drizzle–a fantastical fruity treat!
Oh yes, this is happening.
Unicorn frap healthy, homemade, and vegan style!
I am diving back in to the magical realm of unicorn recipes, this time swapping spoon for straw and taking a little inspiration from Starbucks. This trend is getting more out of control by the day and making me wonder whether unicorns are slowly taking over the earth via irresistibly sparkly snacks. But with how mesmerizing and yummy this copycat frappuccino is, I’m willing to risk it.
The limited edition Starbucks Unicorn Frappuccino debuted on Wednesday and has pretty much taken over Instagram in the 48 hours since. So I thought I’d whip up my own homemade blender version in case you can’t make it to Starbucks before it gallops off. Or in case you prefer fruit sweetness and real foods to a cup full of colored sugar.
The Starbucks version has some sort of flavor-shifting effect that changes from sour to sweet as you drink, but I am not a chemist nor do I want my ingredient list to be as long and complicated as theirs. So my version is just one flavor, and that flavor is quite fruity! Banana + pitaya + coconut + optional frozen cauliflower blended in plus a sweet mango drizzle on top. If you are really craving the sour -> sweet experience just squirt some lemon juice in your mouth with one sip and toss in some sugar with the next.
Blue swirls. For the blue swirls, I used coconut butter as the base and butterfly pea flowers for the natural blue coloring. Simply steep the flowers in a small amount of hot water to keep the color as concentrated as possible, add the blue water to the coconut butter, and stir while adding nondairy milk a little at a time until smooth. If you pop your frappuccino glass in the freezer for a few minutes while you mix up the blue, it will be nice and frosty which helps the swirls stay in place. A spoon or a ziplock bag with one corner snipped off works best for creating beautiful squiggles on the inside of the glass.
Pink drink. What better to make a mythical creature-inspired drink so vibrantly pink than a little bit of dragonfruit! Also known as pitaya. The pink part of this frappuccino is made of frozen pitaya, frozen banana, optional frozen cauliflower, and non-dairy milk of choice to blend (I used coconut to make it extra creamy). Pitaya is not super sweet or flavorful, so don’t add too much cauliflower or you will taste it. If you do run into that problem, more banana can usually solve it with it’s extra sweetness to cover up the veg taste.
Sparkly extras. Whipped cream is a frappuccino must, of course. Taking a tip from the Starbucks version, I blended up a simple mango drizzle to go on top too. I am not sure why Starbucks thought a pink and blue unicorn drink needed a mango drizzle, but personally I think mango is a magically delicious fruit in any form so I am fully on board!
The finishing touch is a dusting of pink and blue sprinkles. I used my homemade coconut sprinkles briefly blended to be extra fine. The exact ingredients and amounts for pink and blue sprinkles can be found in this Cotton Candy Cake recipe…or just wing it.
Happy fantastical frappuccino sipping!Print
This dazzling drink is a healthier homemade Unicorn Frappuccino with natural blue, pitaya pink, and a magical mango drizzle–a delicious fruity fantasy!
- 2 tbsp coconut butter
- 1 tbsp natural blue food coloring ((*see notes for options))
- 2–3 tbsp non-dairy milk
- 1 cup frozen pitaya cubes/pack
- 1–2 frozen bananas
- 1 handful frozen cauliflower ((optional))
- Non-dairy milk to blend ((I used coconut))
- 1 ripe mango
- Coconut whipped cream or Cocowhip
- Pink and blue sprinkles
- Place the glass/jar you will be using in the freezer for at least 10-15 minutes.
- For the blue swirls, soften the coconut butter by microwaving/heating just slightly. Add the blue food coloring and stir. Add the non-dairy milk 1 tablespoon at a time stirring vigorously. It will clump at first, but keep stirring until it becomes smooth and creamy
- Use a spoon or ziplock bag with one corner snipped off to draw squiggles on the inside of the chilled glass. Place the glass back in the freezer to set.
- Blend the mango until smooth. Transfer to a squeeze bottle (or you can just drizzle it on with a spoon).
- Blend all the ingredients for the pink smoothie on high until smooth. Pour into the glass.
- Top with coconut whipped cream, mango drizzle, and sprinkles.