Samoa Iced Latte

Add the sugar to a medium-sized saucepan set over medium heat. Stir occasionally untilthe sugar begins to melt and caramelize.
Once it starts to change in color, stir constantly until the mixture is completelycarmelized and smooth.
Add in the chocolate and whisk until the mixture is smooth.
Slowly whisk in the heavy cream until it is completely incorporated into the caramel,then whisk in the salt.
Set the chocolate caramel sauce aside to cool in the fridge.

Chill the can of coconut milk in the fridge overnight to allow it to solidify.
Remove the can from the fridge and transfer the solid coconut milk to a mixing bowl,leaving the liquid in the can.
Add in the sugar and beat until smooth, light, and fluffy.
Add in the heavy whipping cream and beat until stiff peaks form.

Brew the French Vanilla Espresso, and immediately stir in 1 tbsp. of the chocolatecaramel sauce until smooth.
Generously drizzle some of the chocolate caramel sauce into a cup, then fill with ice.
Pour the coconut milk into the cup, followed by the espresso.
Top the drink off with the coconut whipped cream and a Samoa cookie. Serve and enjoy!