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.