Margaritas are a favorite cocktail served at most Mexican restaurants or at home for parties or fiestas. I know my family has blended up their fair share of a fruit, sugar, tequila with lots of ice at many birthdays, holidays and family dinners. Margaritas are usually served blended or on the rocks with a salted rim and lime wedge and I am a big fan of the later, served skinny style with not too much mixer.
In this recipe, light coconut milk and fresh pineapple are blended with tequila and frozen on a stick to create a unique margarita flavor. Your guests can lick their way to margarita heaven with these easy to make pops. If you don’t have a popsicle maker, you can use paper cups and cover them with plastic wrap and insert a stick, then freeze. Have fun!
1 cup fresh pineapple chunks, frozen defrosted
1 cup light coconut milk
2 tablespoons honey
1 lime, divided
1 1/2 ounces good tequila
(Makes 6 Pops)
1. In a stand mixer, add the pineapple chunks.
2. Then, add the coconut milk and the juice of 1 lime to the blender.
3. Next, add the tequila and puree the mixture until smooth.
4. Pour the mixture into the popsicle molds or cups.
5. Fasten the lids on the top or cover with plastic wrap and sticks if using cups.
6. Place the pops in the freezer for at least 3 hours. Remove the pops from the freezer and run them under warm water for 1 minute to loosen.
7. Serve the pops in cute cups with a slice of lime and a sprinkling of salt. Enjoy!