Enjoy fresh cherries in these Cherry Coconut Margaritas! They combine with coconut milk and tequila to form a creamy and delicious summer drink.
TOMORROW TOMORROW TOMORROW is the day! The day I leave for Nashville, the day I start m five day vacation, the day I get to enjoy sunshine and food and drinks galore and do whatever the hell I want. …i.e. vacation, and I’m pumped. Right now, I’m still planning on popping in on Friday with a recipe, so I won’t be completely MIA, just mostly. Of course be sure to follow the adventures on Instagram and Snapchat (thealmondeater).
Ok now onto the obvious—margaritaaaaaaas! I totally missed the mark for Cinco de Mayo, so we’re celebrating my bachelorette party and Memorial Day coming up with this creamy delicious drink.
If I had to describe these cherry coconut margaritas, I’d say they’re a cross between a cherry margarita and a piña colada—yes really! I’m obsessed with piña coladas (like, I’m already dreaming about drinking one on our honeymoon and/or in Puerto Rico like I do every year! the best), but I didn’t want to create a plain piña colada recipe ‘cause that’s not what I’m about.
How do we feel about cherries? I used to dislike them and now I simply like them. I’m not omgomgomg about them the way I am with strawberries/raspberries/apricots… you get it. But they’re still good and they’re only in season for so long, so let’s take advantage of their deliciousness right now.
PS I don’t know how you’re supposed to pit a cherry without a cherry pitter (a kitchen tool I don’t and most likely will never own), so I used a knife and cut around the pit. …much easier than pitting them by hand the way I did in this recipe. Embarrassing!
Once the cherry pits are removed, you’ll place them in a blender, along with all of the other ingredients and blend away. It’s basically a smoothie with lots of milk and alcohol.
I’m pretty sure we can all get on board with that. Drink up!Print
Cherry Coconut Margaritas
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 2 drinks 1x
- 1 1/2 cup fresh cherries, pitted
- 1/2 cup coconut milk, canned**
- 1/4 cup coconut cream
- 2 oz. tequila*
- 1 oz. triple sec
- Juice of 1 1/2 limes (save the other half for garnish)
- Place ingredients in a blender and pulse until smooth.
- Pour drink through a fine mesh strainer to strain out any remaining cherry pieces.
- Garnish with lime and enjoy!
*Feel free to add more of less alcohol depending on your personal preference!
**For the milk, make sure to use the milky part, not the cream that typically sits on top. I’d recommend scraping the cream into a bowl and saving it for another recipe.