01 -
Set your honey or simple syrup on a plate and pour the coconut flakes onto a separate plate. Dip glass rims in honey, then press into the coconut flakes so they stick all around.
02 -
Pile crushed ice halfway in each coconut-rimmed glass. Pop them into the fridge so they get nice and cold while you make the punch.
03 -
Dump white rum, coconut rum, cream of coconut, pineapple juice, strawberry puree, grenadine, lime juice, and vanilla in a shaker or big pitcher. Give it all a strong shake or stir till it looks blended and smooth.
04 -
Tip in the cup of crushed ice to your punch and stir things up gently. This chills the punch and keeps it that perfect pink shade.
05 -
Bring out your cold glasses and fill each one with the punch. Don’t fill all the way—leave a bit of space at the top.
06 -
Grab a spoon, pour half an ounce of dark rum over the back into each drink so it creates a nice color layer on top.
07 -
Stack a pineapple wedge, some strawberry slices, and a hibiscus flower (if you have it) on a pick. Plop it on each glass and finish with fresh mint.
08 -
Dust the tops with a little extra coconut, stick in a pink straw, and add a paper umbrella if you're feeling festive. Drink right away, while it’s ice cold.