Chill a coupe or martini glass in the freezer for at least 10 minutes. If desired, lightly rim the glass by dipping the lip in a little coconut milk or simple syrup and then into crushed toasted coconut to create a coconut rim.

Combine spirits and dairy

In a cocktail shaker filled with ice, add 1.5 oz white cacao liqueur, 0.5 oz peppermint liqueur, 0.5 oz vodka (optional for extra strength), and 1 oz heavy cream (or half-and-half). Add 0.25 oz simple syrup only if you prefer a sweeter drink.

Shake

Shake vigorously for 12–15 seconds until the mixture is well chilled and slightly frothy from the cream.

Assemble with sorbet

Strain the chilled cocktail into the prepared glass leaving some room. Gently add two scoops of cold coconut sorbet into the glass — you can float them on top or place them partially submerged so they slowly melt into the cocktail for a creamy, slushy texture.

Garnish and serve

Sprinkle the sorbet lightly with 1 tsp crushed toasted coconut and 1 tsp white chocolate shavings. Add a small peppermint leaf or mint sprig for aroma. Serve immediately with a small spoon or short straw so the drink can be sipped and the sorbet scooped.

Quick coconut sorbet (optional)

Heat 200 ml of the canned coconut milk with the sugar in a small saucepan over medium heat, stirring until the sugar dissolves. Remove from heat and stir in the remaining 200 ml coconut milk, 1 tbsp lime juice and a pinch of salt. Chill the mixture thoroughly in the refrigerator (at least 2 hours) then churn in an ice cream maker according to manufacturer's instructions until it reaches a soft-sorbet consistency. Transfer to a container and freeze until firm, at least 2–3 hours. If you don't have an ice cream maker, freeze the mixture in a shallow pan and stir vigorously every 30 minutes until slushy and scoopable.