Coconut Margarita
from https://www.tasteofhome.com/

The classic margarita is a much-loved cocktail come the balmy days of spring and summer, but a coconut margarita offers an irresistible tropical twist that’s hard to turn down once barbecue season hits. Made with silver tequila, Triple Sec, lime juice and cream of coconut, the coconut margarita is an easy-breezy drink to mix, whether you prefer it on the rocks or frozen. Toasted shredded coconut takes the place of a salt rim, whisking your taste buds off to a tropical paradise.

1 lime wedge
Chopped toasted shredded coconut, optional
2 ounces cream of coconut
1-1/2 ounces blanco tequila
1 ounce triple sec
1/2 ounce freshly squeezed lime juice
1 cup crushed ice

Moisten rim of 1 cocktail glass with lime wedge. If desired, sprinkle toasted 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, if desired, and additional coconut.