Coconut Rim: Place your shredded coconut on a small plate. Grab your glass and moisten the rim with the lime. Place your glass upside down into the coconut to stick the coconut onto the rim of the glass. Set aside.
Margarita: In a cocktail shaker, add a few ice cubes, coconut milk, coconut cream, lime juice, tequila, triple sec, and lime juice. Shake for about 30 seconds, until you feel the shaker become well chilled.
Fill your glass ⅔ full with ice and strain your cocktail into the glass. Garnish with mint, lime slices, or extra coconut, as desired, and serve immediately.
Margaritas For A Crowd: Double, triple, or quadruple the recipe (except for the ice) and combine everything in a large pitcher. Stir it well to combine and refrigerate it for up to 24 hours. When ready to serve, add the coconut rim to your glasses, stir again, and serve over ice.Sweet: These Coconut Margaritas are not sweet, just a little natural sweetness from the coconut cream and milk. If you like your cocktails sweeter, you can add simple syrup, agave, honey or even use sweetened coconut milk. and sweetened coconut cream.