Coconut Margarita
photo by Queen Dana
- Ready In:
- 15mins
- Ingredients:
- 6
- Serves:
-
2
ingredients
- 1 cup sweetened flaked coconut
- 1⁄2 teaspoon salt
- 1⁄2 cup freshly squeezed lime juice, plus 2 tablespoons for glasses (about 5 limes)
- 3⁄4 cup Coco Lopez or 3/4 cup cream of coconut
- 1⁄2 cup plus 2 tablespoons tequila
- 1⁄4 cup Cointreau liqueur or 1/4 cup another brand orange liqueur
directions
- Preheat the oven to 350 degrees. Toss the coconut with the salt on a rimmed baking sheet. Toast this in the oven, stirring frequently until golden brown, which should take 8 to 10 minutes. Once the mixture is cool, crush it with your hands until it is crumbly.
- Pour 2 tablespoons of lime juice into a shallow dish. Dip the rims of the cocktail glasses in lime juice, then into coconut mixture, coating it well.
- Combine the remaining ingredients with 1 cup ice in a blender and puree until the mixture is smooth. Pour evenly in prepared glasses and serve immediately.
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Reviews
-
I would love to see how Martha's margarita tastes. I went to four stores to find Coco Lopez or Creme of Coconut, no luck. I uses coconut milk which may have not been as sweet as Coco Lopez. I decreased the amount of lime juice because the margarita would have been even tarter than it was. The idea of the toasted coconut on the rim was way yummy. I know this would be much better with the Coco Lopez. ZWT7 for Count Dracula and His Hot Bites.
RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!