Coconut Margaritas Recipes

Steps:

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

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.

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.

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.

Steps:

• Chill 4 glasses.
• Combine the coconut milk ice cubes, cream of coconut, simple syrup, tequila, orange liqueur, coconut soda, coconut water, coconut extract and lime juice in a blender and pulse until the ice is crushed and the mixture is combined. It should be super frosty. Add more ice if needed, then taste and add a little extra tequila if desired.
• Rim the chilled glasses with coarse salt. Divide the coconut mixture among the glasses, and top each with a lime wedge and cherry.

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.

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.

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.