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


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


  • 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


  • 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.