Coconut Lime Margarita
An unreal creamy tropical experience. Found the original recipe here and made it how it instructed. It was undeniably delicious but also had quite a bit of sugar in it and was thick with cream. It was perfect, but I also don’t like to feel toooooo guilty when drinking my cocktails. This was like drinking dessert. Worth trying once but I toned it down a bit for a more frequent occasion :) Don’t skip the rim! It’s the best part.
Ingredients
Kosher salt, grated lime zest and sugar for rimming glass
2 lime wedges
.75-1 ozhomemade coconut cream (or regular coconut cream works too - it’s better homemade though - recipe below)
1.5 or 2 oz tequila
1 oz. fresh lime juice
1/2 oz. grand marnier
What To Do
On a small plate, combine equal parts salt, lime zest and sugar and spread in an even layer. Gently rub 1 of the lime wedges around the rim of a rocks glass. Holding the base of the glass, dip the rim into the salt mixture. Place in the refrigerator until ready to use.
Just before serving, fill the glass with ice. In a cocktail shaker filled with ice, combine the coconut cream, tequila, lime juice, Cointreau and simple syrup. Cover, shake vigorously and strain into the ice-filled glass. Garnish with the remaining lime wedge. Serves 1.
Coconut Cream
Whisk 1 cup sugar and 1 Tbsp cornstarch to combine then stir in one 13.5 oz can unsweetened full fat coconut milk. Once mixture boils, continue cooking stirring constantly for about 3 minutes until thickened. Let cool then store in fridge.
