Pretty, pink and perfect for a hot summer day, these refreshing margaritas are not only gorgeous, they’re dangerously delicious, too. Riffing off a piña colada with coconut milk and spiked with traditional margarita mixers, a cold glass of this cocktail is the perfect way to kick back and relax.MORE+LESS-
cup frozen strawberries
tablespoons kosher salt
tablespoons coconut, shredded
Combine sugar and water in a small saucepan. Bring to a boil, letting the sugar dissolve. Cool completely.
In a blender, combine strawberries, cooled sugar mixture, triple sec, tequila, lime juice, coconut milk, cream of coconut and ice. Purée until smooth.
Combine salt, sugar and shredded coconut on a plate. Using a lime slice, rim the edges of the glass and dip the rim into the sugar/salt mixture. Pour drink into glass and garnish with strawberries and lime wedges. Serve immediately.
- The first step of this recipe creates a simple syrup. If you make a lot of sweet mixed drinks, double or quadruple the amount of simple syrup you make and reserve the remaining mixture for later cocktails.
- To keep drinks colder for longer, store your empty glasses in the freezer.
- Blend the shredded coconut in your food processor if desired. This will give you finer flakes to work with as you’re rimming your glasses.
More About This Recipe
- As soon as it starts to heat up, we all could use an icy, cold cocktail to cool us down. This strawberry-coconut cooler is perfect after a day on the beach, on the boat, or after a particularly rough day at the office. Whenever you need a little bit of the tropics in your life, this drink is for you. Love a good marg? Check out all of our favorite happy hour margaritas