My mom was in town earlier this week for my graduation which worked out great since it meant she was also in town for Mother’s Day and her birthday! The night of her birthday I planned to try out a recipe for gnocchi which I’ve been anxious to make for quite a while. We went for a long walk that afternoon with the dogs and worked in my garden some and by the time we were finished we were both so hot and tired that spending a bunch of time in the kitchen did not sound fun.
We scrapped our plans for gnocchi and decided to munch on some fruit, guacamole and pita chips. These coconut margaritas were incredibly cool and refreshing and they were delicious with the guac and chips. Our dinner may not have been as fancy or impressive as I’d planned, but sitting out on my back steps in the shade sipping coconut margaritas felt pretty close to perfect!
- ¾ cup sweetened shredded coconut, divided
- ½ tsp. salt
- 3 tbl. fresh lime juice
- ¾ cup Coco Lopez*
- ¼ cup pineapple juice
- ½ cup tequila
- To Serve
- Lime wedges
- * If you can't find Coco Lopez, you can sub in cream of coconut, but you might need to add a little sugar to sweeten it.
- Preheat the oven to 350 degrees and toss ½ cup coconut and salt on a cookie sheet. Bake for about 8 minute, checking frequently and stirring, until the coconut is brown and toasted. Coarsely chop the coconut, then set aside and allow to cool.
- Combine the remaining ¼ cup coconut, lime juice, Coco Lopez, pineapple juice and tequila in a blender. Add ice cubes and blend until you reach the the desired consistency (I used about 8 ice cubes, use more if you want it thicker).
- Rub the rim of two glasses with a wedge of lime and dip in the toasted coconut to coat the rim. If you're having a hard time getting the coconut to stick to the glass, put a bit of honey or corn syrup on the rim then dip it into the coconut. Divide the drink between the two glasses, then garnish with a slice of lime.
Adapted from Eat Make Read