2 cup of half-and-half (or cream)
sweetened whipped cream (or coconut ice cream)
15 oz of can cream of coconuts (or pinchshredded coconuts)
4 of brewed cupshot coffee (or coffee)
Bring half-and-half and cream of coconut to a boil in a saucepan over medium heat, stirring constantly. Stir in coffee. Serve with sweetened whipped cream.