Tropical Ginger Rum

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2 ounces fresh ginger, peeled and sliced
1 1/2 ounces rum
Ice cubes
1/2-ounce coconut milk
4 ounces mango juice
1-ounce grated coconut
1 maraschino cherry, for garnish
1 slice orange, for garnish

Soak the ginger in the rum for 24 hours. Place ice in a cocktail shaker. Add the ginger-rum mixture, coconut milk, and mango juice to the shaker. Shake well and strain into a large cocktail glass. Serve with a topping of the grated coconut, a cherry, and an orange slice on the lip of the glass. Serve immediately.