1. Make coffee whipped cream by mix instant coffee with warm water, stir until dissolve. Whip cream with icing sugar until soft peak, pour coffee and stir well. Set aside.
2. Make coconut latte by heat UFC Velvet Coconut Milk Original until hot, add rum and syrup. Stir well and set aside.
3. Pour espresso about ¼ of a serving glass, add ice cube and pour coconut latte over. Top with coffee whipped cream.
4. Garnish with mini chocolate chip and coconut flake.