Healthy Starbucks Unicorn Frappuccino (Paleo, Vegan, Gluten-Free)
Recipe type: Drinks
Prep time: 
Total time: 
Serves: 2
This healthy Starbucks Unicorn Frappuccino is a giant f*** you to the original but still with all the flavour, fun, and minus the 59g of refined sugar!
For the pink unicorn dust:
For the blue unicorn dust:
  • 1 tsp E3 Live Blue Majik
  • 1 tsp eryhtritol/xylitol/maple sugar/rapadura
  • ⅛ tsp malic acid
For the whipped coconut cream:
  • The solid cream from 1 tin of coconut milk (refrigerated overnight)
  • 1 tbsp light agave nectar/maple syrup
  • ¼ tsp vanilla powder
For the pink frappuccino layer:
  • ½ cup cashew/almond milk
  • 2 tbsp Hybrid Herbs Pitaya Powder
  • 2-3 tbsp eryhtritol/xylitol/maple sugar/rapadura
  • 1 tbsp mango flesh (optional)
  • 2 tsp freeze dried strawberry powder
  • 2 tsp light agave nectar
  • ¼ tsp vanilla powder (optional)
  • 1½ cups crushed ice
For the blue frappuccino layer:
  • ½ cup cashew/almond milk
  • 3 tbsp eryhtritol/xylitol/maple sugar/rapadura
  • 2 tsp E3 Live Blue Majik
  • 2 tsp light agave nectar
  • ½ tsp malic acid
  • 1½ cups crushed ice
  1. Firstly start by creating your 'unicorn dust'. This will be sprinkled on top of your whipped coconut cream at the end. In a Nutribullet style blender, using the milling blade, blend all of the ingredients for your pink unicorn dust until it forms a fine powder. Empty, scrape clean, and then repeat the process for the blue unicorn dust.
  2. Next remove your tin of chilled coconut milk from the fridge. Open the tin, poke a hole into the creamy top layer and drain out all of the water. Scoop out all of the solid cream into a large mixing bowl and add your agave nectar and vanilla powder. Begin to whisk using large strokes, beating in as much air as possible. This will make the cream nice and fluffy and light. Once the cream forms large stiff peaks it is done. Set to one side until needed later.
  3. It's now time to make your frappuccino. In a high powered blender add your cashew milk, pitaya powder, erythritol, mango, freeze dried strawberry powder, and agave nectar and blend until smooth. Be sure to periodically scrape down the sides to ensure the ingredients are evenly distributed. Next add your ice and blend on a high speed until smooth, thick, and icy. Pour into a container and place into your freezer to ensure the mix doesn't melt.
  4. Give your blender a quick rinse, add in all of the ingredients for your blue layer except for your ice, blending until smooth like you did before. Add in your ice and blend until smooth and thick.
  5. It's now time to assemble your magnificent Unicorn Frappuccino! In 2 large glasses (about 500ml) begin to layer up your pink and blue frappuccino mixes. Start with the pink and add in some blue until all of the mixture has been used up. Insert a chop stick and give the drinks a quick but gentle stir to slightly blend the layers.
  6. Add a big dollop of your whipped coconut cream, sprinkle over your pink and blue unicorn dusts, and enjoy!
*All cup measurements used are UK cup measurements and so 1 cup = 250ml.
Recipe by Greens of the Stone Age at