• Spread the coconut flakes in an even layer on a baking sheet. Bake at 350 degrees Fahrenheit for a 3 to 4 minutes, or until the flakes are golden brown. Then, remove them from the oven and allow the coconut flakes to cool completely.
• After giving your coconut flakes time to cool, brush the rim of your cocktail glass with agave syrup.
• Spread the coconut flakes on a plate and place the rim into the flakes. Twist the rim to coat the edge of the glass in coconut, then place the glass in the freezer to chill.
• In a cocktail shaker, add ½ cup of ice. Then, add the guava puree, tequila, lime, pineapple juice, and cream of coconut. Place the lid on the shaker and shake well for 30 seconds.
• Remove the glasses from the freezer and fill each cup with ice. Strain the margarita over the fresh ice, then garnish with a lime wheel before serving.

For Guava Puree:

• Wash the guava thoroughly. Cut in half and scoop out seeds, or slice into smaller pieces.
• Place the pieces in a blender or if they are soft you can mash them with a fork .
• Add a small amount of water ( 1 to 2 teaspoons). Blend or puree until smooth.
• Strain through a fine mesh strainer or cheesecloth for extra smoothness.