Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees. On a rimmed baking sheet, toss coconut with the salt. Spread on sheet; toast in oven, stirring frequently, until golden brown, 8 to 10 minutes. Let cool, then crush with your hands until crumbly. Pour 2 tablespoons lime juice into a shallow dish. Place coconut mixture in another dish. Dip rims of two cocktail glasses in lime juice, then in coconut mixture, coating well. Combine remaining ingredients with 1 cup ice in a blender; puree until smooth. Divide evenly between prepared glasses, and serve immediately.
Number Of Ingredients 8 Steps:
Shake and strain into a glass and serve on the rocks with a lime wedge.
Time 10m Yield 6 Number Of Ingredients 5 Steps:
Blend cream of coconut, ice, tequila, lime juice, and orange liqueur in a blender until smooth.
Time 10m Yield 4 Number Of Ingredients 5 Steps:
Fill a blender with ice; add the coconut cream, tequila, and triple sec; blend at high speed until smooth. Scatter the coconut onto a plate. Wet the rims of four glasses. Dip the glass rims in the coconut. Serve the margaritas in the prepared glasses.
Time 5m Number Of Ingredients 8 Steps:
First, make the garnish for the rim. Combine the salt, sugar, dessicated coconut and lime zest on a shallow plate. Dampen the rim of a margarita glass and dip into the mixture. Chill the glass until needed. Pour the tequila, lime juice and rum into a cocktail shaker and add a handful of ice. Shake until the outside of the shaker feels ice-cold. Drop a few ice cubes into the prepared glass, then strain in the drink.
Time 5m Yield 1 serving(s) Number Of Ingredients 7 Steps:
Place ice in a blender and add remaining ingredients except toasted coconut. Blend for 8 seconds. To make the drink thicker, add more ice and blend. Dip the wet rim of a large margarita glass into the toasted coconut. Pour blended mixture in the glass.
More about “coconut margarita recipes”
Time 10m Yield 1 serving. Number Of Ingredients 7 Steps:
Moisten rim of 1 cocktail glass with lime wedge. If desired, sprinkle coconut on a plate; dip rim in coconut. Place cream of coconut, tequila, Triple Sec and lime juice in a blender; add ice. Cover and process until smooth. Pour into prepared glass. Garnish with lime wedge and additional coconut.
