Pineapple coconut margarita

Give the classic margarita some extra oomph with this tropical twist. It’s the ultimate warm-weather cocktail.

4

10m

Note: + cooling time

2h

Ingredients

  • 250g frozen pineapple pieces
  • 200ml light coconut cream, chilled
  • 1/2 cup (125ml) tequila
  • 1/4 cup (60ml) triple sec or orange-flavoured liqueur
  • 2 limes, zested, juiced
  • 2 tbs caster sugar
  • Shaved fresh coconut or flaked coconut, to serve

Dried pineapple flowers

  • 1 small pineapple, peeled, very thinly sliced
  • 1/2 tsp caster sugar

Method

STEP 1

To make the dried pineapple flowers, preheat oven to 100°C. Line a large baking tray with baking paper. Place the pineapple on a clean work surface. Pat dry with paper towel. Transfer to lined tray. Sprinkle with sugar. Bake for 1 hour. Turn and bake for a further 1 hour or until dry to the touch. Set aside to cool completely.

STEP 2

Place pineapple pieces, coconut cream, tequila, triple sec or liqueur, lime juice and sugar in a food processor. Process until smooth.

STEP 3

Pour the coconut mixture evenly among serving glasses. Sprinkle with the lime zest and coconut. Decorate with the dried pineapple flowers.

Dietary information

Vegan
Vegetarian
Gluten-free
Dairy-free
Egg-free
Lactose-free
Nut-free
Peanut-free
Sesame-free
Soy-free
Wheat-free
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.