Heat 4 ounces water to boiling. Pour into a mug and stir in instant espresso. Set aside.
Heat milk over medium-low heat. After milk reaches desired temperature froth it with whisk or milk frother. Remove from heat.
Stir in vanilla cane syrup flavor and coconut extract into espresso. Pour milk into espresso and top with milk froth. Sprinkle with toasted coconut if desired.