In a small cup, stir together hot espresso and caramel syrup. Adjust the amount of syrup to sweeten it to your liking.

If desired, dip the rim of your serving glass in chocolate syrup and roll in toasted coconut.

Into the serving glass, add ice, then pour in coconut milk and caramel espresso mixture and stir.

Top with coconut whipped cream, chocolate syrup, caramel syrup, and toasted coconut, as desired. Optionally serve with a Samoa cookie. Enjoy!

Caramel Syrup: To a small saucepan over medium heat, add maple syrup and bring to a boil. Watch carefully to prevent burning. There's no need to stir. Remove from heat and add in butter, coconut cream, vanilla, and sea salt. Whisk until just combined; whisking too much may cause the mixture to crystallize. Let the syrup cool in the pot for 5-10 minutes before transferring to a glass jar, which you can store in the fridge for up to 2 weeks and enjoy warm or cold over ice cream, in lattes, and more.

Chocolate Syrup: To a small saucepan over medium heat, add maple syrup, water, cocoa power, vanilla, and salt. Whisk well until there are no clumps of cocoa powder. Bring to a boil. Reduce to low or medium-low to maintain a gentle simmer, whisking frequently, for 8-10 minutes, until thickened and reduced. Let the syrup cool in the pot for 5-10 minutes before transferring to a glass jar, which you can store in the fridge for up to 2 weeks and enjoy warm or cold over ice cream, in lattes, and more. It will thicken as it cools. Add a splash of water to thin it out if needed.