photo by Linajjac
- Ready In:
- 2 cups ice
- 3⁄4 cup coconut cream
- 4 1⁄2 fluid ounces tequila
- 1 1⁄2 fluid ounces triple sec
- 1 1⁄2 ounces lime juice
- 1⁄4 cup sweetened flaked coconut
- 2 teaspoons salt
- Fill a blender with ice; add the coconut cream, tequila, and triple sec and lime juice; blend at high speed until smooth. Scatter the coconut and salt onto a plate. Wet the rims of four glasses. Dip the glass rims in the coconut/salt mixture. Serve the margaritas in the prepared glasses.
Questions & Replies
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Awesome! Since we prefer our drinks on the sweet side I used Rose's lime juice rather than fresh squeezed and taking a cue from momaphet I ran my coconut thru the processor with the salt but still had a bit of time making it stick. Next time I'll use a bit of the coconut cream to help make it stick. Made for ZWT5.
This is soooo good! I loved the coconut cream (I used Coco Lopez) - less sweet here than in a Colada. I had trouble with the coconut around the rim - it wouldn't stick - next time I'll give it a whirl in the blender to make it finer and use a mix of 3 parts coconut to 1 part salt. Thanks Jan this for sharing your recipe, this may be my pick of the tour! Made for ZWT 5 for the Cooks With Dirty Faces
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