Concha coconut margaritas are the ultimate brunch cocktail. Made with concha simple syrup, coconut milk, tequila Blanco, fresh lime juice and rimmed with concha salt these babies are delicious.
Y’all I made Concha Coconut Margaritas! They are creamy, dreamy and infused with all the concha goodness.
The base of the cocktail is coconut milk for creaminess. Next, I add a concha simple syrup, that infused our concha coconut margarita with a concha flavor. Tequila Blanco, fresh lime juice and a concha salt rim complete the concha coconut margarita.
My concha salt rim is made by pulsing together diced conchas with salt to create a sweet/salty rim for the margarita.
I’m highlighting my childhood love for Conchas with a new series called TODAS LAS CONCHAS. 14 days of new concha recipes leading up to the sweetest day Valentine’s Day, featuring our beloved concha.
The sweet smell of conchas reminds me of my childhood. Nothing made me happier than walking to the panaderia with my Abuelito to buy pan dulce – the pink ones were my sister’s favorite; I preferred a chocolate concha. They were soft, fluffy, and sweet just like my Abuelito.
I grew up with conchas – and I am now raising my daughters on conchas – todo el amor
No other pan dulce represents our heritage culture, love of Mexico and reminds us of home and family like the concha.
The concha is SO much more than just a delicious pastry, it is part of our childhood, our memories of time with the family and the sweetest gift we share with our children.
What I also love is that talented bakers & bakeries are continuing to bake, share and experiment with our beloved concha gifting us with amazing new flavors, new concha designs and desserts featuring the concha – todo el talento
TIPS ON MAKING CONCHA COCONUT MARGARITA
- To make the concha simple syrup sue any concha flavor you enjoy. The syrup will take on the color of the concha. The concha will dissolve into mush, no need to worry strain well before using. I strained my syrup twice. Keep in the fridge until ready to use, shake before using.
- No need to pull out the food processor to make the salt rim, simply run a knife over the dice concha and salt together until you create a crumbly mixture or use your molcajete.
- You can double, triple this cocktail recipe to make more or make by the pitcher. Add simple syrup to taste if making a pitcher.
- You can easily swap out lemons for limes in this recipe.
- For concha simple syrup:
- ½ cup sugar
- ½ cup water
- 1 concha diced
- for the concha rim:
- 1 concha diced
- 1 tablespoon kosher salt
- for the margarita:
- 2 ounces canned coconut milk mixed well
- 1- ounce fresh lime juice
- 2 ounces tequila Blanco
- 1- ounce concha syrup
- Limes for rimming
- Slices of concha to garnish
- For concha simple syrup add sugar, water, and diced concha to a small saucepan over medium heat.
- Stir until sugar is dissolved and concha is dissolved, strain well and allow to cool. Store in a sealed jar in the fridge until ready to use.
- Begin by making the concha rim. In a food processor pulse the concha and salt until combined and the concha becomes a coarse powder. Pour the mixture onto a plate and spread out into an even layer.
- Run a lime wedge around the rim of a glass and dip into the concha salt and fill a glass with ice.
- To a cocktail shaker filled with ice add the coconut milk, lime juice, tequila, and concha simple syrup, shake well. Serve, garnish with a slice of concha.
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