Coconuttequila Recipes
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 MARGARITA
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
Steps:
- Shake and strain into a glass and serve on the rocks with a lime wedge.
COCONUT MARGARITAS
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
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
COCONUT TEQUILA
Make and share this Coconut Tequila recipe from Food.com.
Provided by Gay Gilmore
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Mix in a blender on low speed for 15 seconds.
- Strain into a cocktail glass.
Nutrition Facts : Calories 26.9, Fat 2.2, SaturatedFat 2, Sodium 6.4, Carbohydrate 1.9, Fiber 0.3, Sugar 1, Protein 0.4
COCONUT-TEQUILA KEY LIME PIE
Provided by Damaris Phillips
Categories dessert
Time 2h45m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Whisk the egg yolks in a medium bowl until smooth. Add the sweetened condensed milk, Key lime juice, lime zest, tequila and coconut extract. Stir until smooth, then pour into the premade crust.
- Bake on the middle rack until the center of the pie is just set, 20 to 25 minutes. Remove from the oven and let cool for 1 hour, then refrigerate for another hour until chilled.
- Cut into slices and serve, garnished with Whipped Cream.
- Whip the heavy cream to just shy of soft peaks. Add the powdered sugar and whip until fully incorporated and the cream is at soft peaks.
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- Prepare the glass by rimming the top with agave syrup and dip it into the toasted coconut. Add fresh ice to the glass.
- Add the tequila, lime juice, and agave syrup ingredients to a shaker with ice. Shake until nice and cold, about 20-30 seconds, and pour into the prepared glass. Add a lime wedge for garnish, serve and enjoy!
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- Open can of coconut cream and mix it well with a fork. Coconut cream tends to separate in the can. TIP: I usually empty mine into a large glass measuring cup and whisk it up with a fork. It's won't be completely smooth but it will be easier to pour into your jigger this way.
- Firmly replace the shaker lid and shake for 30 seconds or until the margarita is fully combined and chilled. This creates the perfect creamy cocktail!
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