By Nikita Toppo
Made with coconut water and tequila, this cocktail is perfect for summer.
1 cup coconut water ¼ cup tequila ¼ cup fresh lime juice 3 tablespoons triple sec 3 tablespoons sweetened cream of coconut 2 cups ice cubes Pinch of kosher salt Lime wedges for garnish
Pour coconut water into a small, shallow plastic container or ice-cube tray and freeze until solid, 4 to 5 hours.
Place the frozen coconut water in a blender; add tequila, lime juice, triple sec, cream of coconut, ice and salt. Process until smooth.
Pour into 2 frozen glasses and garnish with lime wedges. Enjoy.