If rimming the glass, pour the toasted shredded coconut and coarse salt or sugar onto a small plate and gently press the outer edge of a chilled rocks or coupe glass into a lime wedge, then into the coconut-salt/sugar mixture to coat. Set the glass aside and fill with crushed ice or ice cubes to chill while you mix the cocktail.

Combine ingredients

In a cocktail shaker, add 2 oz blanco tequila, 1 oz coconut cream, 1 oz fresh lime juice, 0.75 oz triple sec, 0.5 oz agave syrup, and 0.5 oz coconut water (optional to adjust consistency). Add about 1 cup of ice to the shaker.

Shake

Cap the shaker and shake vigorously for 12–18 seconds, until the shaker is frosty and the coconut cream is well emulsified with the citrus and spirits. This creates a silky, frothy texture.

Strain and serve

Discard the chilling ice from your prepared glass. Double strain the cocktail into the chilled, rimmed glass over fresh crushed ice or a few fresh ice cubes. Double straining (through a Hawthorne and a fine strainer) removes any small coconut solids and ice chips for a smooth sip.

Garnish

Garnish with a lime wheel or wedge on the rim. Optionally sprinkle a pinch of toasted shredded coconut on top of the drink for aroma and presentation.

Adjustments & notes

Taste and adjust sweetness or acidity: add 0.25–0.5 oz more agave if you prefer sweeter, or an extra 0.25 oz lime juice if you want brighter acidity. If the coconut cream is very thick, increase coconut water by 0.25–0.5 oz to reach desired mouthfeel.