Olivia Harvey
August 01, 2017 3:48 pm

Starbucks is a major tease: The coffee chain likes to keep us guessing with the spelling of our names. We ask for a “large” and are corrected: “Venti.” Starbucks also loves to let us in on new Frappuccino ideas and menu items, only to tell us that said items are only available in Singapore.

That last one really hit us hard when we learned that Starbucks Singapore introduced a toasted coconut and caramelized palm sugar Frappuccino. It’s called the Shiok-ah-ccino, and we were fully ready to sell our souls for it.

But alas, the Shiok-ah-ccino sits across the world, never to be tasted by our tongues.

The drink was released in celebration of Singapore’s 52nd birthday on August 9th. It’s made by mixing an original Starbucks coffee Frappuccino with palm sugar (gula melaka). That mixture is then poured over coffee jelly and topped with whipped cream, gula melaka drizzle, and a sprinkling of toasted coconuts.

Any coconut-head would fight through the swarms of Starbucks lovers for a chance to taste this summery treat.

Starbucks Singapore also introduced the Acai Mixed Berry Yogurt Frappuccino and the Granola Dark Mocha Frappuccino as part of the birthday celebration. The Acai drink incorporates acai-infused yogurt and juicy boba-like pearls at the bottom of the cup.

The Granola Frapp is basically a meal in itself, complete with granola cereal, freeze-dried berries, and dark chocolate sauce.

And, of course, what’s a Starbucks drink without a tasty pastry to go along with it? Starbucks Singapore just launched tropical-flavored dessert items, including Ovaltine and Horlicks cakes and caramelized palm sugar cake.

Are these Starbucks delicacies a solid reason to book a flight to Singapore? Absolutely. Hopefully, they’ll stay put on the menu while we save up for airfare.