Caramel Coconut Whipped Coffee

Toasted Coconut Simple Syrup:

1. Toast 1 cup of unsweetened shredded coconut in a pan, stirring constantly, until golden. Be careful as it burns quickly.
2. In a saucepan, combine 1 cup of water and 1 cup of sugar.
3. Add the toasted coconut to the saucepan and simmer for 7 minutes.
4. Let the syrup cool completely.
5. Once cool, strain the syrup to remove the coconut.
6. Bottle the syrup and refrigerate. It is good for two weeks.

Caramel Coconut Whipped Coffee:

1. In a frother or a bowl suitable for whisking, combine 2 tablespoons of the homemade Toasted Coconut Syrup, 1.5 tablespoons of espresso concentrate, and 2 tablespoons of water.
2. Froth the mixture until it is nice and fluffy.
3. Drizzle caramel into your serving glass to your heart's desire.
4. Fill the glass with ice.
5. Pour in 3/4 cup of your milk of choice.
6. Top with the frothed coffee mixture. Enjoy!