Coconut Cream Pie Latte

• 1 large banana
• ½ cup coffee
• ½ cup cream of coconut
• 2 scoops Lean Vanilla Bean Ripped Cream 
• toasted coconut, for garnish, optional
• whipped coconut cream, for garnish, optional

COCONUT SYRUP

• 1/2  cup coconut sugar
• 1/4 cup coconut milk
• 1/4 cup water
• 1/2 teaspoon coconut extract

TO MAKE ONE COCONUT LATTE

• 1 shot espresso
• 1 to 2 tablespoons coconut syrup
• 4 to 6 ounces steamed milk with foam
• coconut sugar for sprinkling
• toasted coconut for topping

INSTRUCTIONS 

• To make the coconut syrup, combine the water, coconut milk and coconut sugar in a saucepan over medium heat. Whisk constantly until the sugar dissolves and bring the mixture to a bubble. Turn off the heat and allow to cool completely. Transfer to a jar and store in the fridge.
• To make the latte, brew one (or two!) shots of espresso. Whisk in 1 to 2 tablespoons of the coconut syrup (totally depends on how sweet you’d like it, how much coconut flavor you want) and pour in the steamed milk. Cover with a sprinkling of coconut sugar and toasted coconut.