Yummy Coconut Margarita Food

COCONUT MARGARITA

Coconut Margarita image

A refreshing combination of coconut cream and coconut milk infuse tropical flavors into my favorite reposado tequila margarita, served on the rocks.

Provided by Heidi

Categories Drinks

Number Of Ingredients 8

Ingredients

1 1/2 ounces Patron reposado tequila
½ ounce cointreau
1 ounce coconut cream
1 ounce coconut milk
1/2 ounce fresh lime juice
Splash of half and half
Splash of simple syrup (, (1/2 cup sugar, 1/2 cup water brought to a boil until sugar dissolved, then cooled.))
lime wedges (, for serving)

Steps:

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

COCONUT MARGARITAS

Coconut Margaritas image

Setting out to duplicate the coconut margaritas we had in Costa Rica, my first attempt was awful! I surfed the internet for a good recipe with little luck. I then took what I'd learned from my first nasty try and the ideas I picked up online and after about 5 or 6 attempts I came up with this. Enjoy!

Provided by Clifford Randall Lyde

Categories Drinks Recipes Cocktail Recipes Tequila Drinks Recipes

Time 10m

Yield 4

Number Of Ingredients 5

Ingredients

2 cups ice
¾ cup sweetened coconut cream
4 ½ fluid ounces tequila
1 ½ fluid ounces triple sec
¼ cup sweetened flaked coconut

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.

Nutrition Facts : Calories 295.3 calories, Carbohydrate 31.3 g, Cholesterol 0 mg, Fat 8.7 g, Fiber 0.5 g, Protein 0.7 g, SaturatedFat 8.2 g, Sodium 33.7 mg, Sugar 29.4 g

CREAMY COCONUT MARGARITA

Creamy Coconut Margarita image

A refreshing cross between a margarita and a pina colada!

Provided by MrsFisher0729

Categories World Cuisine Recipes Latin American Mexican

Time 10m

Yield 6

Number Of Ingredients 5

Ingredients

1 (15 ounce) can cream of coconut (such as Coco Lopez®)
1 cup ice
¾ cup tequila (such as Sauza® 100% Blue Agave)
½ cup freshly squeezed lime juice
¼ cup brandy-based orange liqueur (such as Grand Marnier®)

Steps:

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

Nutrition Facts : Calories 379.2 calories, Carbohydrate 48.4 g, Fat 12.6 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 10 g, Sodium 40.1 mg, Sugar 46.7 g

COCONUT MARGARITA

Coconut Margarita image

Make and share this Coconut Margarita recipe from Food.com.

Provided by gailanng

Categories Beverages

Time 15m

Yield 2 serving(s)

Number Of Ingredients 6

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

Steps:

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.

Nutrition Facts : Calories 644.4, Fat 34.6, SaturatedFat 31.8, Sodium 744.4, Carbohydrate 86.3, Fiber 2.6, Sugar 78.3, Protein 2.9

COCONUT MARGARITA

Coconut Margarita image

Provided by Bobby Flay

Categories beverage

Time 5m

Yield 1 serving

Number Of Ingredients 7

Ingredients

2 ounces coconut puree, thawed or unsweetened coconut cream
2 ounces anejo tequila, such as Herradura
1 ounce lime juice
1/2 ounce triple sec
Dash of simple syrup
Crushed ice
Lime slice, for garnish

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.

FROZEN COCONUT MARGARITA

Frozen Coconut Margarita image

Take your cocktail to the tropics with this coconut margarita. It's very refreshing! -James Schend, Taste of Home Deputy Editor

Provided by Taste of Home

Time 10m

Yield 1 serving.

Number Of Ingredients 7

Ingredients

1 lime wedge
Chopped toasted shredded coconut, optional
2 ounces cream of coconut
1-1/2 ounces blanco tequila
1 ounce Triple Sec
1/2 ounce freshly-squeezed lime juice
1 cup crushed ice

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.

Nutrition Facts : Calories 426 calories, Fat 10g fat (8g saturated fat), Cholesterol 0 cholesterol, Sodium 33mg sodium, Carbohydrate 49g carbohydrate (46g sugars, Fiber 0 fiber), Protein 0 protein.

COCONUT MARGARITA

Coconut Margarita image

Snow-white coconutmargaritas -- rimmed withtoasted coconut -- are a tropicaltwist on the tequila classic.

Provided by Martha Stewart

Categories Food & Cooking Drink Recipes Cocktail Recipes

Number Of Ingredients 6

Ingredients

1 cup sweetened shredded 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 cream of coconut
1/2 cup plus 2 tablespoons tequila
1/4 cup Cointreau or other orange liqueur

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.

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