If you want a toasted coconut rim, lightly wet the glass rim with a lime wedge. Dip the rim into a shallow plate of toasted shredded coconut (or coarse salt if preferred). Tap off excess and set the glass aside.

Mix Cocktail

Combine ingredients

In a cocktail shaker, add 2 oz Casamigos tequila, 1.5 oz cream of coconut, 2 oz pineapple juice, 1 oz fresh lime juice and 0.5 oz Cointreau. If you prefer a sweeter drink, add 1/2 to 1 tsp simple syrup (optional).

Add ice and shake

Fill the shaker with about 1 cup of ice. Secure the lid and shake vigorously for 12–18 seconds until the shaker is very cold and the mixture is well combined and slightly frothy from the coconut.

Strain

Fill the prepared glass with fresh ice (if desired). Double-strain the cocktail into the glass to remove small ice shards and any coconut solids. For a frozen version, blend the same ingredients with 1 to 1 1/2 cups of crushed ice until smooth and pour into the rimmed glass.

Garnish & Serve

Garnish the cocktail with a lime wheel or wedge and a pineapple wedge on the rim. Serve immediately.