Confession: I am LOCA for COCONUTS! I love the way they taste. I love the way they smell. I love the way they look. I love the trees they come from. I love that they house their own cup if needed. I love it when sunscreen smells like coconuts and I revert back to the pure bliss of childhood vacations. I love coconut milk and coconut water. I even demanded coconut icing on our wedding cake! I just love coconuts, y’all. So it’s no surprise that a frozen coconut concoction would make its way to the top of my recipe list!
Here’s another confession: I’ve been hoarding coconut margarita recipes for two years. WHY it has taken me so long to make the damn things escapes me, but I finally made them and there’s no turning back. These are my new go-to summer cocktails!
The two recipes I used for tips are Foodie Crush and Gimme Some Oven. After reading both recipes, I went to the grocery store and bought as many accurate ingredients as I could, but I mostly ended up improvising. I’m no stranger to making frozen drinks, my friends.
Using my vast knowledge of making many a margarita + daiquiri coupled with the pro tips from other bloggers, I ended up making the BEST Coconut Margaritas ever!
Like, I really outdid myself.
I tested it on my Suppah Club gals, and my friend Jess was so impressed that it inspired her to come up with the idea of putting our best recipes from our Suppah Clubs into a cookbook! True story.
Ok, I will stop bragging and give you the recipe already! Please don’t wait 2 years like I did. Make them this week for Cinco de Mayo…and then every other Friday this summer too! Because guess what? They’re pretty damn simple to make, just like every other recipe I post.
This recipe serves 4.
Ingredients:
– Coconut Milk (buy a half gallon carton)
– sweetened coconut flakes (a 7oz. bag will be plenty)
– half + half (buy a small carton)
– 1 can of Jumex coconut pineapple nectar
– 3 small limes
– 1/3 c. to 1/2 c. Silver tequila (I used Jose Cuervo Especial Silver)
– 1 TBS Cointreau
Instructions:
– The night before (or at least 4 hours before) you intend to make your cocktails, sprinkle coconut flakes along the bottom of a plastic ice tray. Then continue to fill the ice tray with coconut milk and put in freezer. These frozen coconut milk cubes will ensure your concoction is all substance & no water! If you intend to have a couple rounds, then fill up at least 4 trays.
– Grab a blender and put a full tray of the frozen coconut milk cubes in first.
– Then add 1/3 cup of silver tequila. 1/2 cup if you’re feeling cheeky!
– Add 1 tablespoon of Cointreau.
– Add a splash of half + half.
– Add the juice of 1 small lime.
– Add 1/2 cup of Jumex juice.
– Blend away!
– Pour into glasses and top each serving with a splash of fresh lime juice.
– Salut!
Pro Tips + Notes!
In order to achieve perfect smooth + icy consistency, you may need to add more coconut milk cubes. If you’re running low on those, regular ol’ ice cubes will do the trick too.
The can of Jumex is crucial to enhancing the sweet coconut flavor. If your local grocer doesn’t carry this brand, try another coconut juice or make your own simple syrup to sweeten it up.
Substitute the coconut flakes with shredded coconut or chop up the flakes in a food processor before adding to the ice trays if you don’t like a lot of chunks. I noticed the chunks started accumulating at the bottom of my glass.
Slice up one of the limes into your favorite shape for garnish. I like to cut mine in the shape of a circle to make a fabulous fan-like topper. Once sliced, make a cut from the center and follow one of the veins down to the end to create a grip so it can fit onto the rim of the glass.
Make sure you don’t miss an item to pick up at the store + download my adorbs Grocery List here.
If you make this recipe, be sure to snap a photo and hashtag it #SMYNRECIPES. I’d love to see what you cook!
