If rimming, rub the lime wedge around the outer rim of a rocks glass, then dip the rim into a shallow plate with the toasted coconut flakes mixed with the coarse salt or sugar to adhere. Fill the glass with fresh ice and set aside.

Shake

Add blanco tequila (2 oz), Malibu coconut rum (0.75 oz), Cointreau (0.75 oz), fresh lime juice (1 oz), and simple syrup or coconut syrup (0.5 oz) into a cocktail shaker. Fill the shaker with ice (about 1 cup). Secure the lid and shake vigorously for 12–15 seconds until the outside of the shaker is frosty and well-chilled.

Strain and serve

Strain the shaken cocktail over the prepared rocks glass filled with fresh ice. If you prefer a slightly more diluted drink, pour over the ice from the shaker; for a more concentrated sip, double-strain to remove small ice shards.

Garnish

Garnish with a lime wheel or wedge on the rim. Optionally, grate a small amount of toasted coconut over the top for extra aroma.

Optional rim

Toast coconut flakes in a dry skillet over medium heat, stirring constantly, until golden (1–2 minutes). Allow to cool, then finely chop if needed. Mix with coarse salt or sugar and use to rim the glass as described above.