About this recipe:A refreshing and tropical margarita. Coconut cream is pulsed in a liquidiser with ice, tequila and triple sec, before being served in coconut rimmed glasses. Perfect for the summer.
2 cupfuls ice
175ml coconut cream
3 tablespoons triple sec
4 tablespoons sweetened desiccated coconut
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Ready in:10min
Fill a liquidiser with ice; add the coconut cream, tequila and triple sec; blend at high speed until smooth. Scatter the coconut onto a plate. Wet the rims of four glasses. Dip the glass rims in the coconut. Serve the margaritas in the prepared glasses.