Ingredients

· For the toasted coconut syrup:

· 1½ cups water

· 1½ cups sugar

· 1 cup toasted shredded coconut

· ½ teaspoon coconut extract

For the Shakerato:

· 1½ cups brewed coffee

· 2 tablespoons toasted coconut syrup

· Coconut milk

Method

For the toasted coconut syrup: In a saucepan, combine water and sugar. Heat over medium-high, stirring frequently until sugar is dissolved for about five minutes. Add extract and toasted coconut flakes. Allow the syrup to rest for at least five minutes before straining to remove coconut flakes. For the Shakerato: Add coffee and coconut syrup to a cocktail shaker filled with ice. Shake until very cold. Strain into glasses filled with ice. If desired, top with coconut milk.