Brew 2 shots of espresso using your espresso machine or make 1/2 cup of strong coffee using your preferred method. Pour into a large mug.
Shake the can of coconut milk vigorously for 10 seconds before opening to fully combine the cream and liquid.
Pour 3/4 cup coconut milk into a small saucepan and heat over medium heat until steaming and small bubbles form around the edges, about 2-3 minutes. Do not let it boil.
Remove from heat and add maple syrup and vanilla if using. Use a handheld frother to froth the coconut milk for 30-45 seconds until you see glossy microfoam with tiny bubbles throughout.
Pour the frothed coconut milk over the espresso in a steady stream, holding back the foam with a spoon initially, then spooning the foam on top to finish.
Serve immediately while hot. Optional: dust the top with cinnamon, cocoa powder, or a sprinkle of toasted coconut flakes.
