Pour the desiccated coconut and fine sugar onto a small plate and mix. Run the lime wheel around the rim of a coupe or rocks glass, then press the rim into the coconut-sugar mixture to coat evenly. Set the glass aside to let the rim set.

Prep garnish

Reserve 1/2 teaspoon of pomegranate seeds for floating on the finished drink. Keep the lime wheel for garnish.

Cocktail

Combine ingredients

In a cocktail shaker, add the blanco tequila, well-shaken coconut milk, fresh lime juice, pomegranate molasses, and simple syrup. If using egg white, add it now for a richer, frothy texture.

Dry shake (if using egg white)

If you've added egg white, first dry shake (no ice) vigorously for 10–15 seconds to emulsify and build foam.

Shake with ice

Add the ice to the shaker and shake hard for 12–18 seconds until the shaker is cold to the touch and the mixture is well chilled.

Strain

Double-strain the cocktail into the prepared coconut-sugar rimmed glass (or into a chilled coupe/rocks glass without ice, depending on preference) using a fine-mesh strainer to remove any ice shards and pomegranate bits.

Finish & garnish

Gently drop the reserved pomegranate seeds onto the foam or surface of the drink so they float like tiny 'snow' jewels. Place the lime wheel on the rim or floated at the edge for aroma. Optionally, express a small lime peel over the top for extra fragrance.