1. Chill the bowl to your ice cream machine for at least 4 hours (I try to keep mine in the freezer at all times when I have the room).
2. In the meantime, mix together the coconut milk, lime juice, and simple syrup. The amount of syrup you use will depend on a couple things: the sweetness of your coconut milk and your preferences. I started my mix with just over ¼ cup of simple syrup and that was good for the entire batch of margaritas. You can add more or less, to taste.
3. Chill the mixture in the fridge for at least an hour. I also place my booze in the fridge at this time as well. Working with all cold ingredients is ideal.
4. Set up your ice cream machine. To the chilled ice cream bowl, pour in the coconut milk mixture and turn on the machine. Run it for about 15 minutes or until the mixture is a slushy consistency.
5. Stop the machine and add the Grand Marnier and half of the tequila. Stir to combine and then taste to see if the mixture is sweet and sour enough. Add more simple syrup or lime juice to taste.
6. Run the machine for another 10 minutes or until the mixture reaches a slushy consistency again.
7. Scoop the mixture into chilled glasses rimmed with coarse salt. Top each glass off with a little more tequila.
8. Garnish with lime wedges and toasted coconut. Serve immediately.

NOTE:

1. Because the temperature of the ice cream bowl is what creates the slushy texture, you can’t really make this too far in advance. Once the bowl defrosts, so will your cocktail!
2. So, if you have leftover slushy, I recommend transferring it to an airtight container and keeping it in the fridge until you want it next. Allowing it to sit at room temperature for about 10 minutes should get you back to a slushy consistency.
3. OR: just make regular margaritas with this same recipe! Instead of placing the mixture into an ice cream machine, add the booze and shake everything together in a shaker with ice (or blend with ice). Serve over ice in glasses rimmed with salt. It will still be delicious!