Iced Caramel Coconut Espresso
- 2 tbsps. brewed Pilon® Espresso Coffee chilled
- OR 2 tbsps. brewed Café Bustelo® Espresso Coffee chilled
- 3 tablespoons Smucker's® Sundae Syrup Caramel Flavored Syrup
- 1 tablespoon coconut flavored syrup*
- 1/2 cup Milk
- Ice cubes
- whipped cream
- Sweetened coconut flakes toasted**
- Step 1
POUR coffee, caramel syrup and coconut syrup into 8-ounce glass. Stir in milk.
- Step 2
* A variety of flavored syrups that enhance coffee drinks are available in supermarket coffee aisles, specialty coffee houses, gourmet food stores and online.
- Step 3
ADD ice to fill glass. Top with whipped cream and coconut. Serve immediately.
- Step 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.