Iced Caramel Coconut Espresso

Iced Caramel Coconut Espresso
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  1. 2 tbsps. brewed Pilon® Espresso Coffee, chilled
  2. 2 tbsps. brewed Café Bustelo® Espresso Coffee, chilled
  3. 3 tablespoons Smucker's® Sundae Syrup™ Caramel Flavored Syrup
  4. 1 tablespoon coconut flavored syrup*
  5. 1/2 cup milk
  6. Ice cubes
  7. Whipped cream
  8. Sweetened coconut flakes, toasted**
  1. POUR coffee, caramel syrup and coconut syrup into 8-ounce glass. Stir in milk.
  2. ADD ice to fill glass. Top with whipped cream and coconut. Serve immediately.
  3. * A variety of flavored syrups that enhance coffee drinks are available in supermarket coffee aisles, specialty coffee houses, gourmet food stores and online.
  4. ** Spread coconut on a microwave-safe plate. Microwave on HIGH 15 seconds at a time, tossing with a fork each time. Remove from plate immediately to avoid over-browning.