Have you ever had a life experience so closely tied to a food or drink that you can’t imagine either separately? Maybe it’s the scent of sugar cookies in the oven that brings you back to your grandmother’s kitchen, or the smoky smell of grilling hamburgers from those 4th of July cookouts as a teenager. For me, putting coconut and lime together brings back to my honeymoon in the Virgin Islands! Memories of the strong Caribbean sun on my skin, the scent of conch fritters on the beach, and the sweet, juicy taste of many, many (MANY) mixed drinks! That trip solidified my love of coconut cocktails! With that in mind, I created my newest easy summer cocktail recipe. I’m using tequila instead of rum, but the coconut and lime has just as much of an impact. It’s the Creamy Coconut Pearl Paloma!
What is a Paloma?
In the big wide world of tequila cocktails, Margaritas tend to dominate the stage. The Paloma is a precursor of that more famous drink. Much like its younger sister, it is a delicious tequila-based cocktail, paired with citrus, and lightly sweetened with a simple syrup. What’s missing? Orange liqueur. A Margarita just isn’t called a Margarita unless it contains sweet orange liqueur! Leaving that one thing out gives you a different citrusy flavor, still with lovely tequila notes, in the form of a Paloma.
I’ve gone a little bit more tropical today, and strayed from the classic Paloma recipe of citrus and tequila. Instead, I’ve created a refreshing combination with coconut milk, fresh lime juice, simple syrup, and reposado tequila. Shaken up until frothy and cold, this is a dreamy, creamy, dairy-free cocktail that feels like a cool breeze on a summer’s day!
Tequilas fall into three main categories, based on their age and how they are casked. All are made from the blue agave plant, found principally in Mexico. The aging process mellows the drink, so the youngest version, tequila Blanco, has a very liquor-forward flavor and is typically used for margaritas and frozen cocktails, or times where you really want to taste the alcohol (a lot of bars will use this so that you feel you’re getting more value for your cocktail dollars!). Reposado is less aggressive and smoother to drink. It is aged in oak barrels for 2-12 months. This flavor is gorgeous in many tequila-based or tequila-infused cocktails. Anejo, which is aged for over a year, has a mellow flavor that’s perfect for sipping. Most of my cocktails use the beautiful flavor of Anejo tequila, but the calming taste of the coconut milk in this drink called for a more assertive spirit to be its base!
Boxed coconut milk versus canned coconut milk…
Many coconut tequila drink ideas are based on canned coconut milk, which is a richer & fatter product. I prefer the boxed versions, which is slightly more diluted than the shelf-stable canned stuff. I wanted a lighter touch to the coconut flavor, so that the lime and tequila on the stage could share in the limelight (so punny), so I went with the refrigerated carton version. If you prefer a stronger coconut flavor in your tropical-themed cocktail, you can totally go for the canned coconut milk!
What can I pair with this easy coconut lime cocktail recipe?
With the weather warming up, I am planning on serving this super refreshing coconut Paloma with my favorite grilled foods! I’m thinking of my spicy fajitas, which are beautifully marinated with orange & lime, and piled up with grilled veggies. It’s also a superb cocktail to share with spicier summer dinners, like my ground chicken basil, or homemade zesty beef tacos. This cooling coconut-citrus refresher will compliment any BBQ or outdoor grilling party! The Creamy Coconut Pearl Paloma is truly one of the best coconut & tequila cocktails I’ve ever had!Jump to Recipe
The Creamy Coconut Pearl Paloma
makes 1 cocktail
2.5 ounces boxed unsweetened coconut milk
1.5 ounces fresh lime juice
1 ounce simple syrup
2 ounces reposado tequila
1 ounce elderflower liqueur
optional lime wheels or edible flowers for garnish
In one half of a shaker, pour all of the liquids.
Next, add a large handful of ice.
Close the shaker and shake vigorously until frosted. About 30 seconds.
Prepare a coupe or old fashioned glass with ice.
Strain your cocktail into the glass and garnish with lime wheels or edible flowers.
The Creamy Coconut Pearl Paloma
- 2.5 ounces boxed unsweetened coconut milk
- 1.5 ounces fresh lime juice
- 1 ounce simple syrup
- 2 ounces repasado tequila
- 1 ounce elderflower liqueur
- optional lime wheels or edible flowers for garnish
- In one half of a shaker, pour all of the liquids.
- Next, add a large handful of ice.
- Close the shaker and shake vigorously until frosted. About 30 seconds.
- Prepare a coupe or old fashioned glass with ice.
- Strain your cocktail into the glass and garnish with lime wheels or edible flowers.