A few weeks ago I found myself sitting in a barber chair and having a drink with some of my friends and co-workers.

The conversation quickly turned to our favorite food, and I asked if we could share a recipe for a coconut lime margarita.

The response was a big “no,” as I was not a coconut lover.

I have been an avid fan of coconut margaritas for years, and even though I know the name of the drink, I was shocked to see a group of friends with the same exact drink.

We all laughed, but it was the awkward silence that made me feel as though I was a stranger.

When the conversation moved to what I wanted to do with my life, I realized that the answer was simple: Share the recipe. 

I started looking up some recipes for coconut lime drinks, and was surprised to see that most of them did not have a coconut flavor.

It turns out that coconut margars are actually pretty versatile, and the best ones are made with coconut oil and coconut milk.

There are countless recipes for homemade coconut margs, including coconut lime soda, coconut lime marmalade, coconut margarine, coconut oil margarits, and coconut oil ice cream.

But this article is going to focus on the ingredients and techniques that make coconut margarmas so delicious, and to share my personal favorite. 

The Ingredients and Techniques Coconut Margaritas are very easy to make and very delicious.

There is no need to spend the time to prepare a batch of coconut lime ice cream or to learn the ingredients for coconut milk or coconut oil.

The ingredients needed for the coconut margarist include the following: 1 tablespoon coconut oil (or a similar saturated fat) 1 tablespoon pure vanilla extract 1 teaspoon coconut sugar 2 tablespoons water (or coconut water) 2 tablespoons coconut milk 1/2 cup organic coconut sugar 1 tablespoon sugar 1/4 teaspoon coconut flour 1 tablespoon baking powder (or caster sugar) 2 teaspoons coconut extract 2 tablespoons raw honey (or maple syrup) To make the coconut lime juice, combine the coconut oil, vanilla, and sugar in a medium saucepan and cook over medium heat until the mixture becomes thick and creamy.

Stir occasionally, but do not let the mixture boil.

Add the water to thin it out, and then pour the mixture into a bowl.

Add some of the coconut milk and sugar to the mixture and stir to combine.

Stir in the remaining coconut water and mix until the coconut mixture is completely combined.

Remove from heat and allow to cool completely before refrigerating. 

In a food processor, combine all the ingredients until smooth and creamy, about 5-10 seconds.

Serve immediately or store in an airtight container. 

This article was originally published on December 4, 2018. 

For more great recipes, subscribe to  the daily health blog and get recipes delivered straight to your inbox.

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