A refreshing twist on the classic margarita. Made with coconut cream and a dash of sugar for just the slightest bit of sweetness. This coconut lime margarita is the perfect summer drink.
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Coconut Lime Margarita
Cointreau or triple sec
or simple syrup
Glass Rim and Garnishes (optional)
Combine all the ingredients in a blender with a handful of ice. Blend on high for 30 seconds or until the ice is crushed.
3 oz. coconut cream,
3 oz tequila,
2 oz. lime juice,
1 oz. Cointreau or triple sec,
1 teaspoon granulated sugar
Place ice into two coconut-rimmed glasses. Pour the blender contents into the glasses and garnish with a lime wedge.
Toasted Coconut Glass Rim
Place the coconut in a dry skillet and toast over medium heat until golden brown. About 4 minutes.
¼ cup coconut
Mix the toasted coconut, salt, sugar, and zest of a lime and spread on a plate. Using a lime wedge moisten the rim of the glass and dip into the coconut mixture.
¼ cup coconut,
1 tablespoon kosher salt,
1 tablespoon granulated sugar,
1 lime zested,
4 lime wedges
Use the solid white part of the coconut cream, leaving the clear liquid behind.
Simple syrup, honey, or coconut sugar can be substituted for the sugar.
You can make the recipe without a blender by placing the ice in a cocktail shaker and adding all the drink ingredients. Shake for one minute. Using a strainer pour over ice.
To make a frozen coconut margarita, add 3 cups of ice to a blender along with the coconut cream, tequila, lime juice, orange liquor, and sugar. Blend until frothy.
Coconut Margarita https://www.peelwithzeal.com/coconut-margarita/