Strawberry Coconut Margaritas

Strawberry Coconut Margaritas -

I feel like I haven’t posted anything in a million years.

The last two weeks have been pretty insane for me (all good things, of course), which you could probably tell by the lack of blog posts! I even feel distant from the blogging world because I haven’t even had time to keep up with the blogs I follow.

This week should be better. With all of the Cinco de Mayo recipes I’ve been seeing on Instagram and the webz, I knew there was one thing that would be the perfect way to celebrate the end of two of the most intense weeks ever.

Strawberry Coconut Margaritas -

Margs. ♥ ♥ ♥

Even though I knew it would probably destroy my super cheap blender. Worth ittttt.

On Wednesday of last week, I was invited to a little event at a super cute party/events store called Swoozie’s. The other two Birmingham Bloggers founders were invited as well, and afterward we decided to finally celebrate the launch of our site! We went to a Mexican restaurant nearby, and they had…SWIRLED margaritas.

When our waiter asked if we wanted drinks, I just pointed to it on the menu and was like, “Ummm, what is this. I need to know.”

Strawberry Coconut Margaritas -

At that point, I knew I wanted to make a margarita recipe for Cinco de Mayo to share here on bethcakes, and I was pretty sure they were going to be strawberry coconut margs. I wasn’t sure of the best way to go about making them though. As in, how to get the coconut flavor without flecks of grated coconut throughout the drink. Because that sort of makes me want to cringe.

It wasn’t until we ordered the swirled margaritas that I was finally hit with inspiration. Swirled margaritas! Whoever invented them is a genius.

Strawberry Coconut Margaritas -

The best way to make these is to blend up the strawberry marg mixture, pop it in the freezer, and then blend up the coconut marg mixture. Then you can layer them up in whatever glass you choose. The number of margs you can make really depends on the size of the glasses.

Happy Cinco de Mayo!

Strawberry Coconut Margaritas

Yield: About 6 margaritas


    Simple Syrup:
  • 1 cup sugar
  • 1 cup water
  • Strawberry Margaritas:
  • 2 cups chopped strawberries
  • 3-4 tbsp simple syrup (more or less to taste -- recipe included)
  • 2 tbsp fresh lime juice
  • 1/3 cup silver Tequila (or more to taste)
  • 1 1/2 cups ice cubes
  • Coconut Margaritas:
  • 1 cup cream of coconut
  • 1-2 tbsp simple syrup (optional)
  • 2 tbsp fresh lime juice
  • 1/4 cup silver Tequila
  • 1 1/2 cups ice cubes
  • Assembly:
  • Strawberries and lime wedges for garnish
  • 1 cup finely chopped grated coconut
  • 2-3 tbsp corn syrup (or you can use the simple syrup)


    Simple syrup:
  1. Add both ingredients to a small sauce pan. Cook over medium-high heat, stirring often, until sugar has dissolved. Reduce heat and let the syrup simmer for about two minutes. Remove from heat and let syrup cool completely before using.
  2. Margaritas:
  3. (This first step is optional. If you don't mind strawberry seeds in your marg, you can skip this step. If you're like me and you're not really a fan of the seeds, go ahead and do this one.) Place the strawberries in a food processor (you may need to do two batches depending on the size of your food processor), and process until there are no lumps. Pour and press puree through a strainer and discard the seeds. (If you don't mind the seeds, just go ahead and add the chopped strawberries to your blender.)
  4. In a blender, combine 1/2 cup strawberry puree (or chopped strawberries if you skipped the previous step), simple syrup, lime juice, Tequila and ice cubes. Blend until smooth. Transfer to a bowl and place it in the freezer while you make the Coconut Margarita part.
  5. Rinse out your blender. Then add the cream of coconut, simple syrup, lime juice, Tequila, and ice cubes. Blend until smooth. Place coconut margarita mixture in the freezer.
  6. Get your two cups ready. Add corn syrup to a plate and spread it around. Dip the rims of the cups in corn syrup and then in the finely chopped coconut. You could use the simple syrup instead of corn syrup, but corn syrup will hold the coconut better.
  7. Remove strawberry mixture from the freezer and spoon some into the bottom of your cups. Then spoon some of the coconut margarita mixture on top of that. It should be thick enough to sit on top of the strawberry marg mix without sinking or mixing with the strawberry. Add more alternating layers of strawberry and coconut; the number of margs you can make will depend on the size of your glasses.
  8. Garnish with lime slices and strawberries.
  9. Repeat with the rest of the strawberry and coconut margarita mixtures.

Recipe from bethcakes. All images and content are copyright protected. Please do not use my images without permission. If you would like to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Thank you.

RIP $5 Walmart blender.

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