Coconut Margaritas

"The islands meet Mexico in these wonderful summer libations!"
photo by Linajjac photo by Linajjac
photo by Linajjac
photo by Pamila S. photo by Pamila S.
photo by gailanng photo by gailanng
photo by gailanng photo by gailanng
photo by Sara 76 photo by Sara 76
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  • 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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  1. gailanng
    I need to get to Brazil! Argentina! Belize! Cost Rica! Honduras! Who's with me? If you are, I've got the drinks, you bring the snacks. Made for ZWT7.
  2. Julie Bs Hive
    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.
  3. Boomette
    This is good but maybe a little bit too tart. Maybe I'll add more coconut cream or maybe coconut rum. Thanks Jan. Made for the Saucy Senoritas of ZWT5
  4. momaphet
    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
  5. Linajjac
    Ohhh these are amazing!! Just perfect! Thanks!


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