Strawberry – Coco Margarita Recipe

Prepare the rim

Place toasted coconut flakes on a small plate. Rub the rim of a margarita or rocks glass with the lime wedge to moisten. If using salt, mix the coarse sea salt into the coconut flakes lightly. Press the glass rim into the coconut (and salt) mixture to coat evenly. Set the glass aside in the freezer or refrigerator to chill while you make the cocktail.

Make strawberry purée

In a blender combine the hulled fresh strawberries and simple syrup. Pulse until mostly smooth but with a little texture, about 10–15 seconds. If you'd like a very smooth texture, blend 20–30 seconds and strain through a fine-mesh sieve back into the blender, discarding seeds and pulp. Transfer purée back to the blender container.

Build the margarita

Add the silver tequila, coconut rum (or cream of coconut), triple sec, and fresh lime juice to the blender with the strawberry purée. Add 1 cup of ice for a frozen/slushy texture. Blend on high until smooth and slushy, about 15–30 seconds depending on blender strength. Taste and adjust sweetness: add an additional 1/4–1/2 oz simple syrup if you prefer sweeter.

Serve

Fill the chilled, coconut-rimmed glass with 4–6 ice cubes (if desired for a partially frozen cocktail) or leave empty for a fully frozen pour. Pour the blended strawberry-coconut margarita into the prepared glass. Garnish with two strawberry slices on the rim and a lime wedge. Optionally sprinkle a few toasted coconut flakes on top.

Notes

To use cream of coconut for a creamier, sweeter coconut flavor, reduce simple syrup to 0–0.25 oz to avoid over-sweetening. If fresh strawberries are out of season, use frozen strawberries and reduce the ice in the blender to 1/2 cup.