Coconut Margaritas Food

COCONUT MARGARITA

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.

COCONUT MARGARITA

Steps:

• Shake and strain into a glass and serve on the rocks with a lime wedge.

CREAMY COCONUT MARGARITA

Steps:

• Blend cream of coconut, ice, tequila, lime juice, and orange liqueur in a blender until smooth.

COCONUT MARGARITA

Steps:

• In a small pot over medium heat, combine 1/2 cup coconut water with the sugar. Heat until the sugar has dissolved. Remove from the heat, add the lime juice and let cool to room temperature, about 20 minutes.
• Place the coconut shavings on a small plate. Dip the rims of 4 margarita glasses into the coconut simple syrup just to dampen. Invert the glasses onto the coconut to coat the rims. Fill the glasses with ice.
• In a pitcher, combine the remaining 2 cups coconut water, the rum, white chocolate liqueur, tequila and 1/4 cup of the coconut simple syrup. Stir and pour into the rimmed glasses.

FROZEN COCONUT MARGARITA

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.

REAL FOOD MARGARITAS

Steps:

• Juice the limes and orange into a pitcher or quart-size mason jar.
• Stir honey (or agave) into citrus juice, if using.
• Add tequila and coconut water Stir.
• Fill 4 glasses or pint-sized jars with ice and divide margarita mixture evenly between glasses (rimmed with salt, if desired).
• Top off each glass with sparkling water. Garnish with optional lime slices or wedges and serve.

COCONUT MARGARITAS

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.

COCONUT MARGARITA

Steps:

• Blended/Frozen Instructions: To a blender add 1 1/2 cups of ice, tequila, Cointreau, lime juice, coconut milk and cream of coconut. Blend until smooth. Pour into prepared glass and garnish with lime slices and coconut flakes. Enjoy right away while cold.
• On-The-Rocks Instructions: To a cocktail shaker filled with ice, add the tequila, Cointreau, lime juice, coconut milk and cream of coconut. Fit with lid, and shake well. Fill prepared rocks glass with ice. Pour/strain cocktail into glass over the ice. Top with lime and flake coconut, if desired. Enjoy right away while cold.

COCONUT MARGARITA

Steps:

• Combine the coconut puree, tequila, lime juice, triple sec and simple syrup in a cocktail shaker with crushed ice. Shake for 10 seconds. Strain into a martini glass and garnish with a lime slice.

COCONUT MARGARITAS

Steps:

• Fill a blender with ice; add the coconut cream, tequila, and triple sec and lime juice; blend at high speed until smooth. Scatter the coconut and salt onto a plate. Wet the rims of four glasses. Dip the glass rims in the coconut/salt mixture. Serve the margaritas in the prepared glasses.