Place 1 cup unsweetened coconut purée in a blender. Add 0.5 cup cold water to loosen the texture so it is pourable but still creamy. Blend on medium until completely smooth, about 20–30 seconds.

Incorporate lime and ginger

Add 0.75 cup fresh lime juice and the grated ginger to the blended coconut. Pulse 4–6 times until the ginger is evenly dispersed. Taste for brightness.

Sweeten and season

Stir in 2 tablespoons simple syrup (start with 1 tablespoon if you prefer less sweet) and 1/4 teaspoon fine sea salt. The salt enhances coconut flavor and balances acidity. Mix thoroughly and taste; adjust syrup or lime to preference.

Chill

Transfer the coconut-ginger base to a covered container and chill in the refrigerator for at least 15 minutes to let flavors meld. If making ahead, store up to 24 hours.

Assemble & Serve

Fill four highball glasses with ice (about 4 cubes each).

Measure 1/4 cup (approximately 60 ml) of the chilled coconut-ginger base per glass. Pour the base evenly over the ice in each glass.

Top each glass with 6 oz (approximately 180 ml) chilled ginger beer, pouring gently to preserve carbonation. Stir once gently with a bar spoon to combine the layers into a creamy, fizzy drink.

Garnish each glass with a lime wheel or wedge and an optional mint sprig. Serve immediately with a straw or stirrer.

Taste note: if the drink seems too thick, add an extra splash of cold water or a bit more ginger beer. If not fizzy enough, pour the ginger beer last and avoid over-stirring.