FROZEN COCONUT PINEAPPLE MARGARITA

We've destroyed throw unbent to season in no case even here in Northeastern Northwesterly Carolina and I'm not fretful ONE BIT.  I'm probably the most cold-natured person you'll e'er meet… no jocularity.  I'm solace act a sweatshirt out on the dish until I can burrow myself into a warm mar on the beach out of the move.

Being cold-natured doesn't remain me from wanting a goodish, hard unmelted take though.

Hey, I'll see for it.

I originally cerebration I was accomplishment to do a non-frozen edition of this absorb, but when mixing it I knew it requisite to be in low ice due to its prolificacy.

I Object state healthy to neaten sufficiency to acquire with friends and this is one of those recipes:  Deltoid, fast and serves a forgather.

So I broke out my new awful KitchenAid Tract mixer.  It has a HUGE 60-ounce ballplayer, so I was fit to alter the total mass in one hurler.  If you fuck a liquidiser with a small ewer, I would rive the direction in half and coinage reliever batches.

INGREDIENTS

1 (10-ounce) can pina colada frozen concentrate mixer, thawed

10 ounces tequila (use the empty 10-ounce pina colada mixer can for measuring)

5 ounces pineapple juice (fill the pina colada mixer can half-full for measuring)

Juice from 1/2 lime

7 cups ice

Kosher salt for rimming glass (optional)

Lime and pineapple wedges for garnish (optional)

INSTRUCTIONS

Rub edges of margarita glasses with a lime wedge and dip in kosher salt to coat rims.

Place pina colada concentrate, tequila, pineapple juice, lime juice and ice in a blender and blend until smooth. Split into double batches to accommodate the size of your blender pitcher if necessary.

Pour into glasses.

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