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.