Place the coconut flakes in a small dry skillet over medium heat. Toast, stirring frequently, until golden and fragrant, about 2–3 minutes. Remove from heat and let cool.

Prepare rim

Spread the toasted coconut and coarse salt (or Tajín) on a small plate. Run the lime wedge around the glass rim to wet it, then dip the rim into the coconut-salt mixture so it adheres evenly. Set the glass aside.

Cocktail

Make mango puree (if not using store-bought)

Peel and cube about half a ripe mango (roughly 1/2 cup fruit). Purée in a blender until smooth. If needed, strain to remove fibers. Measure 1 oz for the recipe.

Build and shake

In a cocktail shaker, add the pineapple-jalapeño tequila (2 oz), mango purée (1 oz), coconut cream (1 oz), pineapple juice (1 oz), fresh lime juice (3/4 oz), simple syrup (1/2 oz), and two dashes of Angostura bitters (optional). Fill the shaker with ice (about 1 cup). Secure the lid and shake vigorously for 12–15 seconds until the shaker is frosty and well-chilled.

Strain and serve

Double-strain the cocktail into the prepared glass over fresh ice (or serve neat in a chilled coupe if preferred). Double straining (through a fine mesh) removes mango fibers and gives a silky texture.

Garnish and finish

Garnish with a toasted coconut sprinkle on top, a thin jalapeño slice laid on the surface (optional, for heat aroma), and a lime wedge on the rim. Serve immediately.