Sunday, May 17, 2020

Coconut Lime Margaritas

This is the first official post!! “It’s been 84 years...” 

Name that movie? 

Titanic. C’mon. Oh God, are you too young you haven’t seen Titanic? Leo was a fox! 

I digress.

It’s been 5 years. And to be honest, at that point, the blog felt more like a chore and less like a hobby. So I stopped. It’s not to say I stopped cooking, but I stopped putting everyone on pause at the dinner table so I could snap some photos in the best light. So I took a breather.

But now: we’re in quarantine. And have been for two months. And slowly but surely, time emerged for old hobbies and old habits. So, The Messie Kitchen is back.

And if that doesn’t deserve a drink, I don’t know what does.

Coconut Lime Margaritas
3/4 Cup Coconut Tequila (I used 1800 brand)
1 (15 oz) can Cream of Coconut
1/2 cup Lime Juice
1 cup Ice
1/2 cup Shredded Coconut Flakes (optional)
Honey, for garnish
Lime, for garnish

1. If you're toasting the coconut, preheat oven to 350 degrees (F). Arrange coconut flakes in a single layer on a baking sheet. Place in the oven until lightly toasted, 8-10 minutes. Remove each two minutes to stir and check that they are not burning. Remove immediately once toasted and put onto a paper towel to cool.
2. Add tequila, cream of coconut, lime juice, and ice to a blender. Blend until smooth.
3. If using toasted coconut, dip glass in honey and then dip into layer of shredded coconut.
4. Garnish with a lime and serve margaritas over ice. Enjoy!