If you want a coconut-rimmed glass, pour the 0.5 tsp simple syrup into a shallow dish and the 1 tbsp shredded coconut into another shallow dish. Rub the glass rim with a lime wedge, dip the rim first into the syrup, then into the shredded coconut so it adheres. Set the glass aside to let the rim set while you mix the cocktail.

Fill a cocktail shaker about two-thirds full with the ice (approximately 1.5 cups).

Add Licor 43 (1.5 oz), Bacardi Coconut rum (1.0 oz), white crème de cacao (0.5 oz), coconut cream (0.75 oz), and fresh lime juice (0.25 oz) into the shaker over the ice.

Secure the shaker lid and shake vigorously for 12–18 seconds. Aim for a good chill and slight dilution so the coconut cream integrates smoothly and the texture becomes silky.

Strain the mixture into the prepared chilled coupe, martini glass, or an old-fashioned glass over fresh ice, depending on preference. A coupe or chilled cocktail glass highlights the texture; an old-fashioned glass makes it a sipping drink over ice.

Lightly toast 1 tsp coconut flakes in a dry skillet over medium heat for about 1–2 minutes, stirring constantly, until golden and fragrant. Remove immediately to stop browning.

Garnish the cocktail with the toasted coconut flakes sprinkled on top and a lime wheel or twist on the rim.

Serve immediately. Stir gently once or twice before sipping if served over ice to maintain an even texture.