While the kids enjoy their egg hunt, kick back and sip on one (or two!) of these adorable cottontail margaritas this Easter. Looking to add a cute drink to your lineup? You can’t go wrong with this creamy twist on a classic margarita. With a marshmallow-coconut rim, these fruity margs will whisk you away to a tropical paradise with every sip. Coconut enthusiasts, get ready—this might just become your new favorite margarita.
These drinks aren’t just perfect for Easter brunch; they’re also great for baby showers, birthdays, or summer pool parties. Not a fan of tequila? Swap it out for rum to give your classic piña colada a new twist!
Cottontail Margaritas
Ingredients
- 1/4 cup of marshmallow fluff
- 2 cups of sweetened shredded coconut
- 1 14 oz. can of coconut milk
- 1 1/2 cups of silver tequila
- 1 cup of triple sec
- 1/2 cup of pineapple juice
- 1/4 cup of lime juice
- Ice for serving
Instructions
- Use a butter knife or small offset spatula to spread marshmallow fluff around the rims of glasses. Put shredded coconut in a shallow bowl, then dip the glass rims in coconut to coat them with the fluff.
- In a large pitcher, mix coconut milk, tequila, triple sec, pineapple juice, and lime juice.
- Add ice to the glasses and pour the margarita mixture over it. Enjoy!