Frosty Coconut Margaritas Food

COCONUT MARGARITA

Steps:

• Preheat oven to 350 degrees. On a rimmed baking sheet, toss coconut with the salt. Spread on sheet; toast in oven, stirring frequently, until golden brown, 8 to 10 minutes. Let cool, then crush with your hands until crumbly.
• Pour 2 tablespoons lime juice into a shallow dish. Place coconut mixture in another dish. Dip rims of two cocktail glasses in lime juice, then in coconut mixture, coating well.
• Combine remaining ingredients with 1 cup ice in a blender; puree until smooth. Divide evenly between prepared glasses, and serve immediately.

COCONUT MARGARITA

Steps:

• Combine the coconut puree, tequila, lime juice, triple sec and simple syrup in a cocktail shaker with crushed ice. Shake for 10 seconds. Strain into a martini glass and garnish with a lime slice.

COCONUT MARGARITA

Steps:

• In a small pot over medium heat, combine 1/2 cup coconut water with the sugar. Heat until the sugar has dissolved. Remove from the heat, add the lime juice and let cool to room temperature, about 20 minutes.
• Place the coconut shavings on a small plate. Dip the rims of 4 margarita glasses into the coconut simple syrup just to dampen. Invert the glasses onto the coconut to coat the rims. Fill the glasses with ice.
• In a pitcher, combine the remaining 2 cups coconut water, the rum, white chocolate liqueur, tequila and 1/4 cup of the coconut simple syrup. Stir and pour into the rimmed glasses.

FROZEN COCONUT MARGARITA

Steps:

• Moisten rim of 1 cocktail glass with lime wedge. If desired, sprinkle coconut on a plate; dip rim in coconut. Place cream of coconut, tequila, Triple Sec and lime juice in a blender; add ice. Cover and process until smooth. Pour into prepared glass. Garnish with lime wedge and additional coconut.