Prepare the Coconut Rim: Toast 2 tablespoons of shredded coconut in a dry skillet over low heat for 2-3 minutes. Transfer to a plate. Dip the rim of your serving glass into a thin layer of honey or corn syrup, then press into the toasted coconut.

Shake the Mockarita: In a cocktail shaker, combine ½ cup of pineapple juice, 1 ounce of canned full-fat coconut milk, ¼ cup of coconut water, the juice of 1 lime, and a pinch of sea salt. Fill with ice and shake for 15-20 seconds until cold.

Strain and Serve: Fill the glass with fresh ice and strain the shaken mixture into the glass using a fine mesh strainer.

Garnish and Present: Add a lime wheel or pineapple wedge on the rim or tuck a pineapple frond into the drink.