Pineapple coconut margarita
Give the classic margarita some extra oomph with this tropical twist. It’s the ultimate warm-weather cocktail.
Note: + cooling time
- 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
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.
Place pineapple pieces, coconut cream, tequila, triple sec or liqueur, lime juice and sugar in a food processor. Process until smooth.
Pour the coconut mixture evenly among serving glasses. Sprinkle with the lime zest and coconut. Decorate with the dried pineapple flowers.