Frozen Coconut Margarita

by Donna Hay, featured in Sunshine, Lemons and Sea Salt

Published by Harper One

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Introduction

Who doesn’t love dreaming themselves away to a palm-fringed island with their friends? These super zesty and refreshing coconut margaritas with their salty lime rims will transport you there.

For US measures and ingredient names, use the toggle at the top of the ingredients list.

As featured in

Sunshine, Lemons and Sea Salt

Image of Donna Hay's Frozen Coconut Margarita — Photo by Chris Court

Ingredients

Serves: 6

Metric U.S.

2 teaspoons sea salt flakes
2 teaspoons finely grated lime rind
1 lime wedge (for rubbing)
½ cup coconut cream
1 cup coconut milk
½ cup tequila
¼ cup light agave syrup
⅓ cup lime juice
3 cups ice cubes

TO SERVE

limes wedges (optional)

2 teaspoons sea salt flakes
2 teaspoons finely grated lime rind
1 lime wedge (for rubbing)
125 millilitres coconut cream
250 millilitres coconut milk
125 millilitres tequila
60 millilitres light agave syrup
80 millilitres lime juice
3 cups ice cubes

TO SERVE

limes wedges (optional)

Method

Frozen Coconut Margarita is a guest recipe by Donna Hay so we are not able to answer questions regarding this recipe

Combine the salt and lime rind on a plate. Rub the lime wedge around the rim of 6 small cocktail glasses and dip each rim into the salt mixture. Set aside.
Place the coconut cream, coconut milk, tequila, agave syrup, lime juice and ice in a blender and blend until smooth.
Pour into the prepared glasses and serve with lime wedges, if you like.

Combine the salt and lime rind on a plate. Rub the lime wedge around the rim of 6 small cocktail glasses and dip each rim into the salt mixture. Set aside.
Place the coconut cream, coconut milk, tequila, agave syrup, lime juice and ice in a blender and blend until smooth.
Pour into the prepared glasses and serve with lime wedges, if you like.