Preheat a dry skillet over medium heat. Add the coconut flakes and toast, stirring frequently, until golden brown and fragrant, about 2–3 minutes. Transfer to a plate to cool.

Chill glass

Fill a rocks or double old-fashioned glass with crushed ice to chill while you prepare the cocktail (you will replace some for serving).

Combine and shake

In a cocktail shaker add blanco tequila (2 oz), coconut rum (1 oz), fresh lime juice (0.75 oz), coconut cream (0.75 oz), pineapple juice (1 oz), simple syrup (0.5 oz), falernum or almond syrup if using (0.25 oz), and 2 dashes of Angostura bitters. Add 1 cup of ice to the shaker. Secure the lid and shake vigorously for 12–15 seconds until the outside of the shaker is frosty and the ingredients are well emulsified.

Prepare glass

Discard the chilling ice from the glass. Fill the glass halfway with fresh crushed ice (about 1/2 cup), leaving room for the cocktail and a small crown of crushed ice on top.

Strain and serve

Double-strain the shaken cocktail (using the shaker strainer and a fine mesh strainer if available) into the prepared glass over the crushed ice. This removes any pulp or small ice shards for a smoother texture.

Garnish

Sprinkle the toasted coconut flakes (about 1 tbsp) over the top of the crushed ice. Add a lime wheel or wedge to the rim or float on the surface. Optionally, add a few more dashes of Angostura bitters on the foam for aroma.

Serve

Serve immediately with a short straw or stirrer. Encourage guests to stir lightly to incorporate the coconut cream with the rest of the drink as they sip.