Creamy Coconut Margarita

This coconut margarita recipe is the cocktail you didn’t know you were missing! It’s zingy and creamy, pairing lime and tequila with coconut.

Here’s a drink that’s creamy, cool, refreshing and an absolute must for any margarita lover: this Coconut Margarita recipe! After trying 30+ margarita variations, this one rose to the top because it’s not like any other margarita variation you’ve tried! Tropical coconut pairs perfectly with the zing of lime and bite of tequila. The best part? The toasted coconut drink rim gives you a crunchy, tropical infusion to each sip. We love all our margarita recipes, but this one…this one is special.

Ingredients in a coconut margarita

The margarita was invented in Mexico in the 1930’s, and today remains one of the most popular classic cocktails of all time. The Classic Margarita has just 3 ingredients: tequila, triple sec and lime juice. For the coconut spin, add cremHere are the ingredients you’ll need for a raspberry margarita:

• Tequila
• Triple Sec (or Cointreau)
• Lime juice
• Cream of coconut (not coconut cream)
• Sweetened shredded coconut, for the rim

Buy cream of coconut, not coconut cream

The most important thing about this coconut margarita is making sure to buy the right coconut product. Buy cream of coconut, not coconut cream! A good rule of thumb? Opt for the squeeze bottle, not the can. Here’s more about what to know:

• Cream of coconut is a sweetened syrup used for cocktails. It’s made with coconut cream and sugar. It’s sold in handy squeeze bottles to make it easy to add to drinks. Cream of coconut is easy to find online or at your local liquor store. A popular brand is Coco Real.
• Coconut cream is unsweetened! It’s thick with a strong coconut flavor and sold in cans next to the coconut milk. Coconut cream is made from chilling coconut milk and then skimming off the layer of cream that floats to the top.

Want help using up the cream of coconut bottle? Try the Piña Colada, Painkiller or Bushwacker.

What if you accidentally buy coconut cream?

You can save your coconut margarita if you buy the wrong one. Here’s what to do: Use 1/2 ounce coconut cream and 1/2 ounce simple syrup in place of the 1 ounces cream of coconut.

How to make a toasted coconut rim!

The best part of this coconut margarita recipe? The toasted coconut rim! Drink rims are not just fun visually: they add a textural element and pop of flavor to each sip. Here’s what to know about making this drink rim:

• Toast the coconut. Here’s how to toast coconut — we used the stovetop instructions which takes just a few minutes. Just make sure to keep an eye on it: coconut can go from raw to burned in a flash!
• Use the cream of coconut to adhere the coconut. Alex had a stroke of genius with this drink: he used the cream of coconut to stick the coconut to the glass. It works like a charm!
• Dip the rim in cream of coconut, then a plate of toasted coconut. You’ll just want the outer edge of the glass to be covered. It takes a little time, but it’s worth it for the flavor!

Make a coconut margarita pitcher (8 servings)

Serving a crowd? Mix up a coconut margarita pitcher instead! A pitcher is more efficient because it makes 8 servings in just 5 minutes! Here’s what to mix:

• 2 cups tequila
• 1/2 cup triple sec
• 1/2 cup lime juice
• 1 cup cream of coconut
• 3 handfuls ice

Throw them in a pitcher, mix, and enjoy! Let us know what you think of this tasty drink in the comments below.

More unique margarita recipes

• Go for another pink margarita, the Hibiscus Margarita
• Try the Cucumber Jalapeno Margarita for a cool and spicy twist
• Opt for a Hennessy Margarita with fancy Cognac
• Mix up an ocean-colored Blue Margarita

When to serve a coconut margarita

The coconut margarita is creamy and impressive! It works as a:

• Happy hour drink
• Dinner party drink
• Summer drink
• Cinco de Mayo drink
• Late night drinks drink
• Guys or girls night drink
• Cocktail hour drink

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Creamy Coconut Margarita

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(6 votes, average: 5.00 out of 5)

5 from 6 reviews

• Author: Sonja Overhiser
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Yield: 1 drink
• Diet: Vegan

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Description

This coconut margarita recipe is the cocktail you didn’t know you were missing! It’s zingy and creamy, pairing lime and tequila with coconut. 

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Ingredients

• Sweetened shredded coconut, for the rim
• 2 ounces tequila blanco
• 1/2 ounce triple sec (or Cointreau)
• 1/2 ounce fresh lime juice
• 1 ounce cream of coconut (not coconut cream)
• Ice, for serving (try clear ice)

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Instructions

1. Toast the coconut. Remove it from the heat and place it in a single layer on a plate. 
2. Add a bit of extra cream of coconut to a separate plate and dip the edge of the rim of the glass into it. Then dip the rim into the plate of toasted coconut.
3. Place the tequila, triple sec, lime juice, and cream of coconut in a cocktail shaker and add one handful ice. Shake until cold. Strain the margarita into the glass with the coconut rim. Fill the glass with ice and serve.
4. For a pitcher: add 2 cups tequila, 1/2 cup triple sec, 1/2 cup lime juice, and 1 cup cream of coconut to a pitcher. Add 3 handfuls ice and stir. 

• Category: Drink
• Method: Shaken
• Cuisine: Cocktails

Keywords: Coconut margarita, coconut margarita recipe

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Fluffy Almond Flour Pancakes

Try these almond flour pancakes: light, fluffy and so full of flavor they’ll become your go-to recipe. Everyone will ask for seconds!

Here’s a recipe we made for guests that everyone couldn’t stop talking about: Almond Flour Pancakes. “They’re so light and fluffy! They taste like cake! You’d never know they’re made of almonds!” was the chorus echoed as we devoured this stack of flapjacks. We made these for a visit from my parents and they disappeared in no time. They’re fluffy and vanilla scented, so tasty that no one would guess there’s none of the standard all purpose flour. In fact, we might just switch to these as our everyday pancake!

Ingredients in this almond flour pancakes recipe

Almond flour pancakes sound like they might be super nutty or extra dense. Au contraire! These pancakes are light and fluffy, vanilla-scented and almost taste like crepes. You’d never know they were gluten-free. In fact, that’s our specialty: recipes where you don’t feel like you’re giving anything up (whether that’s gluten free, meatless, or even just healthy takes on comfort food). Here are the almond flour pancakes ingredients:

• Almond flour
• Sugar
• Baking powder
• Kosher salt
• Eggs
• Neutral oil
• Vanilla

Make sure to buy almond flour, not almond meal

When you’re shopping for this recipe, make sure to grab a bag of almond flour, not almond meal. Though both are made of ground almonds, there’s a distinct difference between the two:

• Almond flour is made from blanched almonds (almonds with their skins removed) and is ground very finely. 
• Almond meal contains the skins, making it brown in color instead of off-white, and has a coarser grind than almond flour.

To get the right texture for these almond flour pancakes, almond flour is required because it makes the fluffiest texture! It’s easy to find at your local grocery store these days, just make sure to check the package. Other recipes that use almond flour? Fluffy Gluten Free Waffles or this Chocolate Chip Skillet Cookie.

Tips for cooking: use low heat and flip gently

For this almond flour pancakes recipe, it’s important to take care during the cooking process. Almond flour pancakes are more delicate than a standard pancake, and they brown faster. This is because they don’t have gluten to hold them together. Here are a few tips for cooking them:

• Low and slow is key! If the heat is too high, the pancakes come out burned on the outside and raw on the inside. Low and slow is the way to go: especially with almond flour pancakes.
• Flip them when bubbles form on the surface and start to pop. It’s hard to wait for this signal, but trust us! This trick works every time and makes the perfectly cooked pancake.
• Gently flip them: they’ll be more delicate than a standard pancake. That said, we were easily able to flip these: just keep that in mind when you go to flip.

Skip mix-ins for almond flour pancakes and go for toppings!

Because almond flour pancakes are a bit more delicate, we don’t recommend adding mix-ins to the batter. This can break up the structure of the pancake and make it more difficult to flip. Instead, go big on toppings! Here are some of our favorite ideas to complete this healthy breakfast:

• Almond butter or cashew butter
• Greek yogurt, sweetened with maple syrup
• Fresh blueberries or Blueberry Sauce
• Fresh raspberries or Raspberry Sauce
• Fresh strawberries or Strawberry Sauce
• Whipped cream or yogurt whipped cream

What would you serve for toppings? Let us know in the comments below!

This almond flour pancakes recipe is…

Vegetarian, dairy-free and gluten-free. (For vegan you could try with flax eggs, but we have not tested this substitute.)

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Fluffy Almond Flour Pancakes

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(5 votes, average: 5.00 out of 5)

5 from 5 reviews

• Author: Sonja Overhiser
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 8 pancakes
• Diet: Vegetarian

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Description

Try these almond flour pancakes: light, fluffy and so full of flavor they’ll become your go-to recipe. Everyone will ask for seconds!

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Ingredients

• 1 1/2 cups almond flour
• 2 1/2 tablespoons sugar
• 1/2 tablespoon baking powder
• 1/4 teaspoon kosher salt
• 4 large eggs
• 2 tablespoons neutral oil
• 1/2 tablespoon vanilla extract

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Instructions

1. In a medium bowl, mix the almond flour, sugar, baking powder, and salt. 
2. In a separate bowl, whisk together the eggs, neutral oil, and vanilla extract. Add the dries and stir to combine. 
3. Lightly grease a skillet with butter and wipe off extra grease with a paper towel. Heat the skillet over low heat. Pour 1/4 cup of the batter into small circles. Cook the pancakes until the bubbles pop on the top and the bottoms are golden: low and slow is the key! Then gently flip them and cook until golden on the other side: take care as they are a bit more fragile than a standard pancake. 
4. Cook the remaining batter, adjusting the heat as necessary (the skillet can get very hot on the second batch). Place the cooked pancakes under an inverted bowl to keep them warm. Serve immediately with maple syrup.

• Category: Breakfast
• Method: Stovetop
• Cuisine: Breakfast

Keywords: Almond flour pancakes, almond flour pancakes recipe

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More great pancakes recipes

Love a big stack of flapjacks? Here are some of our favorite pancakes recipes:

• These incredible Best-Ever Oatmeal Pancakes taste like vanilla cake and are also gluten-free
• Go cozy with these Go-To Banana Pancakes
• Try our spiced and moist Cozy Applesauce Pancakes
• Opt for nut butter with Peanut Butter Pancakes
• Try tasty Go-To Vegan Pancakes or Pancakes Without Eggs

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Shrimp Bowl with Cilantro Lime Rice

This shrimp bowl recipe gets 5 stars! An easy lunch or dinner, it stars cilantro lime rice, black beans and chipotle ranch dressing.

Here’s an irresistible recipe you’ll want to make again and again…this Shrimp Rice Bowl! It got 5 stars in our house. Of course, that’s an unofficial poll judging by how quickly it disappeared! Mix up a batch of cilantro lime rice, then top it with tender shrimp and a black bean and corn salad. This best part is a creamy, zingy chipotle ranch dressing that covers it all in deliciousness. (Yep, that’s the technical term.) This is one of our favorite bowl meals we’ve made in a while. And while it’s basic, every element is seasoned to perfection.

Ingredients in this shrimp bowl recipe

It has several components, but you should be able to finish this healthy dinner recipe in 30 minutes or less. Here’s the breakdown of the elements in this shrimp rice bowl:

• Shrimp: You can bake, broil, or sauté the shrimp for this recipe! See below to determine your favorite method. We like using tail-on shrimp for the look, but you can use peeled for easier eating.
• Cilantro lime rice: This bowl features our favorite cilantro lime rice: and it really does step up the recipe vs plain rice!
• Black bean and corn salad: Here’s a fun trick: mix black beans, corn, and pico de gallo and it becomes and impromptu salad!
• Chipotle ranch dressing: This healthy chipotle ranch is so easy to make, and you’ll want to drizzle it on everything! It’s got yogurt, mayo, and adobo sauce (see below).

Baked vs broiled vs sauteed shrimp!

There are a few different methods you can use for the shrimp here! Here are the pros and cons of each:

• Baked shrimp: This method is easy and hands off! Pop the shrimp in the oven and cook 4 to 6 minutes. The only con? You have to preheat the oven.
• Broiled shrimp: Even easier! It’s even quicker to broil shrimp, and you don’t have to preheat. The con? You’ll have to keep an eye on it in the last few minutes.
• Sauteed shrimp: Super simple and quick: the fastest method for cooking shrimp! It also comes out more browned than the other methods. The con? You have to be hands-on the entire cooking time, and be good at quickly flipping the shrimp. Be careful not to overcook!

The type of shrimp to buy

There are lots of option at the store for shrimp, and it can get confusing! Here’s the type of shrimp we like to grab for this recipe:

• Find medium or large shrimp. Medium shrimp is sometimes labeled 41 to 50 count, and Large is labeled as 31 to 40 count.
• Use tail on or peeled. Tail on looks nice, but you do have to pull them off when eating. So use shelled if you like! Do not use shell on. If you accidentally buy shell on, remove it before cooking.
• Fresh or frozen. Both are essentially the same freshness since most shrimp are immediately flash frozen. Just make sure to thaw the shrimp in advance.
• Wild caught. Look for wild caught: it’s the most sustainable!

You’ll want to use this chipotle ranch dressing on everything!

The shrimp bowl sauce: a healthy spin on ranch dressing!

Who doesn’t love ranch? For the drizzle for this healthy shrimp bowls recipe, we created a healthy spin on ranch that’s seriously delicious. Here’s what to know:

• The dressing uses both mayonnaise and yogurt: the yogurt helps to cut down on calories but keeps it deliciously creamy.
• It has only 38 calories per tablespoon, vs 73 calories in store bought! So we’d call that healthy version. It’s also gluten-free, keto and low carb.
• You can customize the spice level! Use more adobo sauce if you love the heat, and less if you’re cooking for kids. What’s adobo sauce, you ask?

Using chipotle peppers in adobo sauce

The key ingredient to the chipotle ranch dressing? Adobo sauce. It adds a smoky nuance and complexity that is impossible to replicate! Here’s more about this special ingredient if you haven’t worked with it before:

• Chipotle peppers in adobo sauce are easy to find at most grocery stores near the Mexican products. The can includes chipotle chiles: smoked and dried jalapeños that are rehydrated and canned, and adobo sauce, a purée of tomato, vinegar, garlic, and other spices.
• Use only the sauce in this can! Use a spoon to work around the spicy peppers.
• It’s not ultra spicy. Use 1 tablespoon for a mild ranch, and 2 to 2 1/2 tablespoons for a medium spicy ranch.
• What to do with the leftovers? Refrigerate or freeze leftovers, and use it for more adobo sauce recipes, like tortilla soup, taco soup, fajitas, or enchilada sauce.

Meal prep and storage for this shrimp bowl recipe

Can you make this shrimp bowl recipe ahead? How long do the components last for lunches and easy healthy dinners? Here’s what to know:

• Cooked shrimp lasts 3 days in the refrigerator. So you can cook in advance and use for lunches and dinners throughout the week.
• You can make the rice in advance, then reheat. But rice does become dried out in the refrigerator. To reheat it, place on the stovetop or in the microwave with a few tablespoons water. It will re-absorb the water and become moist again!
• Make the dressing up to 1 week in advance. Then refrigerate! It will likely last even longer.

And that’s it! Let us know what you think of this shrimp bowl recipe in the comments below! Serve it up for healthy dinners or easy lunches throughout the week!

Cilantro lime rice is a tasty basic staple

This shrimp bowl recipe is…

Pescatarian and gluten-free. For dairy-free and vegan, substitute vegan mayonnaise for the yogurt or go to Chipotle Sauce.

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Shrimp Bowl with Cilantro Lime Rice

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(5 votes, average: 5.00 out of 5)

5 from 5 reviews

• Author: Sonja Overhiser
• Prep Time: 20 minutes
• Cook Time: 5 minutes
• Total Time: 25 minutes
• Yield: 4
• Diet: Gluten Free

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Description

This shrimp bowl recipe gets 5 stars! An easy lunch or dinner, it stars cilantro lime rice, black beans and chipotle ranch dressing.

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Ingredients

For the shrimp bowl

• 1 recipe Cilantro Lime Rice
• 1 1/2 pounds medium shrimp, deveined (tail on or peeled)
• 3 tablespoons olive oil
• 3/4 teaspoon each kosher salt, smoked paprika, garlic powder, onion powder, and cumin
• 1 can black beans
• 1 15-ounce can corn
• 1 cup pico de gallo 
• For serving: avocado slices, cherry tomatoes (optional)

For the chipotle ranch dressing (or Chipotle Sauce for vegan)

• 1/2 cup plain whole milk yogurt (or use mayo for dairy-free)*
• 1/4 cup mayonnaise
• 1 teaspoon apple cider vinegar
• 1/2 each teaspoon each dried dill, garlic powder and onion powder
• 1/4 each teaspoon each kosher salt and ground black pepper
• 2 to 2 1/2 tablespoons adobo sauce from a can of chipotle chilis**

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Instructions

1. Start the rice: Start the Cilantro Lime Rice (open the rice recipe in a separate tab).
2. Cook the shrimp: Thaw the shrimp, if using frozen. Preheat the oven to 400 degrees Fahrenheit or preheat the broiler (or you can sauté it: keep reading!). Pat the shrimp dry. Mix it in a bowl with the olive oil, salt and spices. Place the shrimp in an even layer on a baking sheet (lined with parchment paper, if you’re baking). Place the baking sheet in the oven and bake until juicy and opaque, about 4 to 6 minutes depending on the size of the shrimp. Or for broiling, broil for 3 to 6 minutes, until juicy and opaque, rotating the tray as necessary for even cooking. If you prefer, you can sauté the shrimp: In a large skillet, heat the butter on medium high heat. Add the shrimp and cook for 1 to 2 minutes per side until just opaque and cooked through, turning them with tongs.
3. Make the beans and corn: Meanwhile, drain and rinse the beans. Drain the corn. In a medium bowl, mix the beans, corn, and pico de gallo with 1/2 teaspoon kosher salt. 
4. Make the chipotle ranch dressing: Mix all ingredients in a medium bowl. 
5. Serve: To serve, place the rice, black bean corn salad, and shrimp in a bowl. Add avocado and cherry tomatoes, if using. Drizzle with dressing and top with extra chopped cilantro (leftover from the rice). 

Notes

*Make sure the yogurt has a creamy consistency. Most yogurt brands we’ve used work, but we found one brand that was very runny which didn’t work well for salad dressing. You can also use Greek yogurt, but since it’s thicker, add water 1 teaspoon at a time until the dressing comes to a creamy consistency. 

**Customize to your heat level. For a mild version, use 1 tablespoon adobo sauce. 

• Category: Main Dish
• Method: Stovetop
• Cuisine: American

Keywords: Shrimp bowl

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