Prep espresso by pulling two shots or one double shot and set aside. If you don't have an espresso machine, substitute 1/3 cup strong black coffee.

In a pint-sized jar or measuring cup, combine the coconut milk with the caramel and chocolate syrups using a handheld frother or by stirring vigorously.

Fill a glass with ice. Pour the espresso over the ice, followed by the coconut milk mixture. Stir gently and top with whipped cream and syrup if desired.