For  the toasted coconut syrup:

1. Preheat the oven to 180°C. Spread coconut on a lined  baking sheet and toast until golden brown and fragrant, about 10 minutes.
2. Bring toasted coconut, sugar, honey, and 1/2 cup water to a low boil in a small saucepan. Remove from heat, cover, and let steep for at least 30 minutes and up to 4 hours.
3. Strain syrup through a fine-mesh sieve into a small bowl or resealable glass container, pushing down on solids to extract as much syrup as possible. You should have about 1/3 cup.

For the coffee:

1. Add Almond Breeze® to a milk frother, and froth until foamy.
2. Fill glasses with ice, and pour 50ml of syrup in each. 
3. Top with coffee, followed by frothed Almond Breeze®. 
4. Garnish with coconut flakes and serve.