3 Tropical Cocktail Recipes

Instructions:

To Prepare Coconut Ice Cubes:
Whisk together the coconut water and cream of coconut in a mixing bowl until combined. Pour the mixture into ice cube trays, then freeze for 12 hours, or until frozen (cream of coconut does not always freeze completely). Keep frozen until ready to use.

To Rim The Glasses:
Run a lime wedge around the top of each glass until it the top 1/4-inch is moistened. Dip the glass in a bowl that has been filled with either shredded coconut and/or coarse rim salt (I used salt). Chill the glasses in the freezer for 5 minutes before filling with the margarita mixture.  If your coconut is not sticking, you may need to pulse it a few times in a food processor until it is the consistency of coarse salt.

To Make The Coconut Margaritas:
Add all ingredients (including the coconut ice cubes) to a blender and pulse until combined. If needed,  add simple syrup to sweeten…you can also add extra ice cubes (regular or more coconut ice cubes) to thicken the consistency.  Pour into prepared glasses and serve immediately, garnish with an extra lime wedge on top.