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Recipe: Raspberry Coconut Margarita

Authoradmin
DifficultyBeginner

These Raspberry Coconut Margaritas are cool, creamy & completely delicious! Perfect for steamy summer days!

Yields1 Serving
Prep Time5 minsCook Time5 minsTotal Time10 mins
 2 cups fresh or frozen raspberries
 1/2 cup water
 1 cup light, unsweetened coconut milk
 1/4 cup (2 ounces) agave
 juice from 1/2 lime
 2 ounces silver tequila
 1/2 ounce triple sec
 lime wedges and pink sprinkles for serving
1

Bring the raspberries and water to a boil in a saucepan. Turn off the heat, mash the berries against the side of the pot. Place a fine mesh sieve over a bowl, pour the berries into the sieve. Let liquid pour through, mashing the berries into the sieve to get all the liquid out. Discard or eat the pulpy bits.

2

Whisk in the coconut, agave and lime. Let the mixture cool.

3

Rim the glasses with pink sprinkles: Run a lime wedge around the rim of a 8 ounce glass. Dip the rim of the glass in a bowl of sprinkles. Fill the glasses 1/2 way with ice.

4

Fill a cocktail shaker with ice. Pour in 4 ounces of the raspberry juice, tequila and triple sec. Shake well. Pour into the glasses. Serve with a wedge of lime. Yields 2 cups of raspberry, coconut juice. Enough for 8 margaritas.

Ingredients

 2 cups fresh or frozen raspberries
 1/2 cup water
 1 cup light, unsweetened coconut milk
 1/4 cup (2 ounces) agave
 juice from 1/2 lime
 2 ounces silver tequila
 1/2 ounce triple sec
 lime wedges and pink sprinkles for serving

Directions

1

Bring the raspberries and water to a boil in a saucepan. Turn off the heat, mash the berries against the side of the pot. Place a fine mesh sieve over a bowl, pour the berries into the sieve. Let liquid pour through, mashing the berries into the sieve to get all the liquid out. Discard or eat the pulpy bits.

2

Whisk in the coconut, agave and lime. Let the mixture cool.

3

Rim the glasses with pink sprinkles: Run a lime wedge around the rim of a 8 ounce glass. Dip the rim of the glass in a bowl of sprinkles. Fill the glasses 1/2 way with ice.

4

Fill a cocktail shaker with ice. Pour in 4 ounces of the raspberry juice, tequila and triple sec. Shake well. Pour into the glasses. Serve with a wedge of lime. Yields 2 cups of raspberry, coconut juice. Enough for 8 margaritas.

Recipe: Raspberry Coconut Margarita

~ Marla Meridith

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