Two classic drinks collide in this Piña Colada Margarita. Coconut tequila is blended with cream of coconut and topped with a splash of pineapple juice.
Course Drinks & Adult Beverages
Cuisine Mexican, Mexican-American
Keyword alcoholic beverage, cinco de mayo, cocktail, margarita, pina colada
Prep Time 5mins
Total Time 5mins
Author Laurie McNamara
1drizzlemaple syrup or agave
1ouncecream of coconut
1½ouncespineapple juiceor more if desired
lime wedgesfor serving
Toast the unsweetened coconut in a skillet over medium-low heat until golden. Remove and pulse in a mini-food processor or personal blender. Add the chopped toasted coconut to a shallow plate.In a second shallow plate, add a little maple syrup or agave.
Dip the rim of a rocks glass in maple syrup or agave before dipping in the toasted coconut.
Add 3 ounces tequila to the glass with 1 ounce cream of coconut. Use a mini electric whisk and blend until frothy.
Then add ice to the glass and top with 1½ ounces pineapple juice.
Squeeze in a wedge of lime and sip, enjoy and then repeat.