To a small saucepan, or to a microwave safe bowl, add in the chopped white chocolate, coconut milk, coconut extract, and granulated sugar. Heat the mixture until the chocolate has melted and the mixture is smooth. Set aside.
Coconut Macchiato
Optional, but for a more aesthetic drink you can use the back of a spoon to spread marshmallow creme or fluff onto the inside of the cup.
Pour 2 tbsp. of the coconut sauce and the 1/4 tsp. of butterfly pea powder into your cup.
Add in the milk, then mix the milk, coconut sauce, and butterfly pea powder together until the mixture is smooth.
Add in ice, leaving room at the top for the espresso.
Brew the espresso, then slowly pour it over the blue milk. Serve and enjoy!
I of course used the hawaiian islands espresso, but any plain or flavored espresso that pairs well with coconut will work here. You can also use instant espresso, just mix 2 oz. of hot water with the amount of instant espresso required for that that's stated on the packaging.
Storing extra syrup:
The syrup recipe makes enough for about 5 drinks if you are using 2 tbsp. per drink. You can store extra coconut sauce in an airtight container in the fridge for up to one week.