Toasted Coconut Margarita

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Toasted Coconut Margarita, serves one.

1 ounce cream of coconut
1.5 ounces 1800 Silver Tequila 
1 ounce Cointreau
3 ounces lime juice

1 ounce simple syrup
3 ounces coconut milk 
1 splash half and half
sweetened coconut flakes 

 

For the toasted coconut rim:

 

In a small frying pan over medium heat, cook 1/2 cup sweetened coconut flakes until the edges are brown. Get ready for your kitchen to smell absolutely incredible! Allow the flakes to cool and then crush them with your fingers. 

 

To create the rim, brush honey on the outside of the glass all the way around. Be sure to keep the honey on the outside of the rim, not inside. Next, roll the honeyed rim in the toasted coconut flakes until it is covered completely. 

 

For the margarita:

 

Combine the cream of coconut, tequila, Cointreau, lime juice, simple syrup, coconut milk, and half and half into a shaker with ice. Shake and serve over ice. Garnish with a slice of lime if you like. Enjoy!

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Toasted Coconut Margarita

Servings 1

Ingredients

• 1 ounce cream of coconut
• 1.5 ounces 1800 Silver Tequila
• 1 ounce Cointreau
• 3 ounces lime juice
• 1 ounce simple syrup
• 3 ounces coconut milk
• 1 splash half and half
• sweetened coconut flakes

Instructions

1. For the toasted coconut rim:
2. In a small frying pan over medium heat, cook 1/2 cup sweetened coconut flakes until the edges are brown. Get ready for your kitchen to smell absolutely incredible! Allow the flakes to cool and then crush them with your fingers.
3. To create the rim, brush honey on the outside of the glass all the way around. Be sure to keep the honey on the outside of the rim, not inside. Next, roll the honeyed rim in the toasted coconut flakes until it is covered completely.
4. For the margarita:
5. Combine the cream of coconut, tequila, Cointreau, lime juice, simple syrup, coconut milk, and half and half into a shaker with ice. Shake and serve over ice. Garnish with a slice of lime if you like.

Credits // Author: Elsie Larson and Emma Chapman, Video: Jeremy Larson and Sarah Rhodes, Photography: Sarah Rhodes, Music: Jeremy Larson.