Coconut Magarita

SERVES 2

juice of 2 limes

5g / 1 tbsp desiccated (dried shredded) coconut, toasted

¼ tsp flaky sea salt

1 fresh jalapeño chilli

2 shots of tequila

2 tbsp triple sec

2 shots of coconut water

ice, to shake and serve

Put the lime juice into a bowl that has a wider circumference than that of the glasses you’re serving the drinks in, then place the desiccated (shredded) coconut and sea salt on a small side plate and mix to combine.

Dip the rims of the glasses in the lime juice, then immediately in the coconut–salt mixture, then half-fill the glasses with ice.

Halve the chilli lengthways and add a half to each glass.

Add the lime juice, tequila, triple sec and coconut water along with a handful of ice to a cocktail shaker (or just a large sealable container, like a jar) and shake very well to mix.

Strain the cocktail into the glasses and serve immediately.

Coconuts are an amazing source of natural sweetness.

Experiment using coconut flesh, as well as its milk, water and sugar, and desiccated (shredded) coconut to add a creamy, sweet flavour to a range of different dishes.