Coconut Lime Frozen Margaritas

• Produce

  • 1 Lime, Zest of

• Condiments

  • 1 Lime juice
  • 1/2 cup Lime juice, fresh

• Baking & Spices

  • 1 Kosher salt

• Nuts & Seeds

  • 1 can Cream of coconut* (found

• Frozen

  • 3 cups Ice cubes

• Beer, Wine & Liquor

  • 1/4 cup Cointreau
  • 3/4 cup Silver tequila

Found on noblepig.com

Ingredients

• zest of one lime
• kosher salt
• lime juice
• 1 can (15 oz) cream of coconut* (found in the drink mixer section)
• 3/4 cup silver tequila (preferably Patron)
• 1/2 cup fresh lime juice
• 1/4 cup Cointreau
• 3 cups ice cubes

Directions

• Mix together salt and lime zest on a small plate. Wet rims of glasses by dipping them in lime juice. Dip wet rims in salt-zest mixture. Set aside. Add cream of coconut, tequila, lime juice, Cointreau and ice to a blender; blend until smooth (I suggest adding ice one cup at a time and blending before adding another cup). Garnish glasses with lime wedges. *Notes: Cream of Coconut is not a homogeneous mixture right out of the can. Its sort of a solid and liquid and is not easily to stirred into one another due to its thickness. This would not matter except I suggest making the recipe with 3/4 of the can of cream of coconut first, and if you would like it sweeter, add back the full amount. Cream of Coconut is sweet and its possible a full can is too sweet for some, but not for others. I have no problem with the full can, while my husband preferred his with the lesser amount. However, because the cream of coconut is not homogeneous, its best to empty the full can into the blender and blend it together. Pour a quarter of the mixture out and reserve it. Add the rest of the ingredients to the blender, blend and taste. If you prefer it sweeter, add the reserved cream of coconut back until you are happy with the level of sweetness. The salt on the rim of the glass also helps cut the sweetness.