Author Notes
I can’t get enough of coconut. Or of summer. Winter will get here when it gets here. So for the moment, I can sit in the shade of a tree and pretend that the warm (all right, hot) breeze I’m feeling blows from gentle, island-cooling trade winds.
—boulangere
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Ingredients
- FOR THE CRUST
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1/4 cup unsweetened coconut
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Zest of 1 lime
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1/2 teaspoon chipotle powder
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1/2 teaspoon sea salt
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1/2 teaspoon sugar
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4 lime wedges
- FOR THE COOLER
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6 ounces silver tequilla
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4 ounces Rose’s Lime Juice
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4 ounces coconut liqueur
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6 ounces unsweetened coconut milk
Directions
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First prepare the crust for the rim. Place the coconut, lime zest, chipotle powder, salt, and sugar into a mini chop or blender. Pulse until the coconut has been reduced to about the same size as the sugar and salt crystals. Pour the mixture out into a saucer or shallow bowl broad enough to accommodate the diameter of the glasses’ rims.
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Rub the rims of 2 margarita glasses with lime wedges. Turn each glass upside down and twist them in the coconut mixture. Turn them right side up.
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Shake the can of coconut milk to blend its contents, which tend to separate. Measure all liquid ingredients into a cocktail shaker. Fill it with ice cubes. Shake vigorously. Divide between the two glasses. Make a slit in the center of two lime wedges, and rest them on the rims.
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Store any unused crust mixture in a ziplock bag for the next time you crave a return to Fantasy Island.
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