Pineapple coconut margarita
Give the classic margarita some extra oomph with this tropical twist. It’s the ultimate warm-weather cocktail.
Serves
4
Prep
10m
Note: + cooling time
Cooking
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
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.
