Coconut Margarita

by Steph Sunshine at StephSunshine.com

Yield1 margarita (5.5 oz/160 mL)

Prep Time5 minutes

Cook Timen/a

Total Time5 minutes

Ingredients

  • 1.5 oz. canned coconut milk (full-fat)
  • 1.5 oz. tequila blanco
  • 0.5 oz. orange liqueur (such as triple sec, Cointreau, Grand Marnier)
  • 0.5 oz. freshly squeezed lime juice
  • 0.5 oz. agave

To Serve

  • ice, for shaking and serving
  • lime wedge, for the glass rim
  • toasted coconut shreds, for the glass rim
  • lime wheel, for garnish

Instructions

  1. Prepare a small plate with a layer of toasted coconut shreds.

  2. Cut a notch at the center of a lime wedge. Then place the wedge on the rim of a glass, and sweep it around the glass, pressing the wedge inward toward the outer rim to coat it in juice.

  3. Place the glass on the plate, rim-side down, then slide it in a circular motion around the plate to coat the outer edges in coconut shreds.

  4. Add several ice cubes to a cocktail shaker, then add coconut milk, tequila, orange liqueur, lime juice, and agave.

  5. Cover and shake for 15-20 seconds, then strain into your prepared glass over ice. Garnish with a lime wheel and serve.

Notes & Hints

To toast coconut shreds, place them in a pan and heat over medium-low, stirring frequently. When the shreds are golden brown, transfer to a plate to cool.

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