Summer deserves a good margarita and if you haven’t noticed already, coconut is one of our favorite flavors. This cocktail (or mocktail if choose to leave out the tequila and triple sec) is the perfect marriage between a piña colada and a margarita. It’s one of our absolute favorites on a warm, summer day.
Ingredients:
8 oz. coconut water
3 oz. light coconut milk (from a can)
3 oz. tequila blanco
1 oz. triple sec
Juice of one lime
Handful of ice cubes
Optional: 30MG Dazey CBD oil
Instructions:
Add all ingredients into a blender and blend until smooth. If you were able to think ahead, I like to freeze the coconut water into ice cubes first to reduce the extra water (but I rarely remember to do it). Serve with a garnish of lime and a rim of salt or coconut sugar if you prefer something sweet! This recipe should make two full margaritas.
Ingredients:
8 oz. coconut water
3 oz. light coconut milk (from a can)
3 oz. tequila blanco
1 oz. triple sec
Juice of one lime
Handful of ice cubes
Optional: 30MG Dazey CBD oil
Instructions:
Add all ingredients into a blender and blend until smooth. If you were able to think ahead, I like to freeze the coconut water into ice cubes first to reduce the extra water (but I rarely remember to do it). Serve with a garnish of lime and a rim of salt or coconut sugar if you prefer something sweet! This recipe should make two full margaritas.
