Toasted Coconut Flakes: Preheat your oven to 325°F (160°C). Spread unsweetened coconut flakes evenly on a baking sheet. Toast in the preheated oven for about 5-10 minutes, stirring occasionally until the flakes are golden brown and fragrant. Keep a close eye on them, as they can burn quickly. Once toasted, allow them to cool slightly before using.

Make the Latte: Rim your glass with Torani Puremade Caramel Sauce and toasted coconut shreds. Add 2 tablespoons of Torani Salted Caramel Syrup to the base of the glass. Add ice and 2 shots of espresso. Pour over coconut milk.Top with whipped coconut cream, Torani Puremade Caramel Sauce, and extra toasted coconut shreds.

Recipe: Kala Boulard, @almonds_and_apricots