Begin by toasting the shredded coconut in a dry pan over low heat for 2-3 minutes. Stir constantly until golden brown and fragrant, then transfer it to a shallow plate. Dip the rim of your glass in honey or corn syrup, then press it into the toasted coconut.

In a cocktail shaker, combine 1 cup of pineapple juice, 1/2 cup of coconut milk, 1/2 cup of coconut water, the juice of 1 lime, and a pinch of sea salt. Fill with ice and shake vigorously for 15-20 seconds.

Fill your prepared glass with fresh ice, then carefully strain the mockarita mixture into the glass.

Garnish with a lime wheel, a pineapple wedge, or a pineapple frond for added tropical flair. Serve immediately.