Nosh: mixology monday: just add coconut

mixology monday: just add coconut

I'm in the midst of reading Paul Theroux's The Happy Isles of Oceania: Paddling the Pacific where he paddles his collapsible canoe among various islands, camping and living among the locals. At one point, when searching for a deserted island to camp on, he spots a beach on the Tongan island of Pau, and writes,

"And now I could see through the gently falling rain that the island was small, uninhabited, jungly, and had a narrow sandy beach on its protected western side. It was just what I was looking for. It had another pleasant feature - a grove of coconut palms only eight or nine feet tall, with clusters of green coconuts on top, each nut containing the best drink in the world."

For this month's Mixology Monday, hosted by the lovely Anna of Morsels and Musings, I offer you a Paul-Theroux-inspired tropical twist on the classic margarita. The margarita is by far one of my favorite mixed drinks ... and as far as I'm concerned, you can take (almost) anything, add coconut, and voila! Instantly better. I also strongly believe that heaven has a lot of coconut involved.

As for the recipe, I recommend using real Cointreau; it makes a good margarita great. Finally, I like the touch of adding salty/sweet coconut to the rim of the glass in lieu of the usual salt. It will fall into your drink, though I would never complain about flakes of toasted coconut finding their way into my mouth!

Here's to a coconutty summer and a peaceful deserted island (at least metaphorically) for us all...

Coconut Margaritas

Serves 2
1 cup sweetened shredded coconut;
1/2 teaspoon salt;
1/2 cup freshly squeezed lime juice, plus 2 tablespoons for glasses (about 5 limes);
3/4 cup Coco Lopez or cream of coconut;
1/2 cup plus 2 tablespoons tequila;
1/4 cup Cointreau or other orange liqueur

1. Preheat oven to 350 degrees. On a rimmed baking sheet, toss coconut with the salt. Spread on sheet; toast in oven, stirring frequently, until golden brown, 8 to 10 minutes. Let cool, then crush with your hands until crumbly.

2. Pour 2 tablespoons lime juice into a shallow dish. Place coconut mixture in another dish. Dip rims of two cocktail glasses in lime juice, then in coconut mixture, coating well.

3. Combine remaining ingredients with 1 cup ice in a blender; puree until smooth. Divide evenly between prepared glasses, and serve immediately.
Original recipe appeared in Martha Stewart Living