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Pineapple Coconut Margarita

Home  >  Inspire & Create  >  Summer Drinks  >  Pineapple Coconut Margarita


RECIPE

Pineapple Coconut Margarita

Prep

10 mins (+ cooling time)


Cooking

2 hours


Difficulty

Easy


Serves

4

Pineapple Coconut Margarita

Ingredients

  • 250g frozen pineapple pieces
  • 200ml light coconut cream, chilled
  • ½ cup (125ml) tequila
  • ¼ 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
  • ½ tsp caster sugar

Method

  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 the sugar. Bake for 1 hour. Turn and bake for a further 1 hour or until dry to the touch. Set aside to cool completely.
  2. Place pineapple pieces, coconut cream, tequila, triple sec or liqueur, lime juice and sugar in a food processor. Process until smooth.
  3. Pour the coconut mixture evenly among serving glasses. Sprinkle with the lime zest and coconut. Decorate with the dried pineapple flowers.

SERVE WITH lime wedges

LOSE THE BOOZE
To make this a non-alcoholic drink, swap the tequila and triple sec or liqueur for 3/4 cup (185ml) coconut water.

NUTRITION INFORMATION (PER SERVE)
Energy 1159kJ/277 Cals (13%) Protein 2g (4%) Fat 10g (14%) Sat Fat 9g (38%) Sodium 31mg (2%) Carb 23g (7%) Sugar 23g (26%) Dietary Fibre 3g (10%)