In a cocktail shaker filled halfway with ice, add the rum, pineapple juice, blue Curaçao, and cream of coconut drink mix; shake for 15 seconds until chilled.
Dip the rim of a champagne flute in simple syrup and then into the flaked coconut.
Strain the cocktail into the champagne flute, top with prosecco, and enjoy immediately.
Notes
Make a large batch by adding the rum, pineapple juice, Blue Curaçao, and coconut cream to a large pitcher and chilling for 1 to 2 hours. To serve, pour into glasses and top with prosecco just before enjoying. You can make 12 to 13 servings with one 750ml bottle of prosecco.
If you don't care for prosecco, substitute champagne, or omit the bubbly altogether.
For a less "fortified" cocktail, omit the white rum.
Don't have a cocktail shaker? Make sure all your ingredients are ice cold and your drink will turn out fine.
Nutrition information does not include ingredients used to rim glass.