Pakistani dishes in Usa

This coconut martini is creamy and tropical, mixed up in minutes with vodka, lime juice, and cream of coconut. Top it with a crunchy toasted coconut rim!

There’s something about the tropical creaminess of coconut that makes it perfect for cocktails. It’s best known for the classic piña colada, but I’ve got a more unique spin on it that I think you’ll love: try my coconut martini!

Inspired by my popular coconut margarita (yum!), this one features vodka instead of tequila and my is it tasty! It’s cool and creamy, sweet tart with a tropical fruitiness and a crunchy toasted coconut rim.

What’s in a Coconut Martini?

A coconut martini is a vodka-based cocktail made with cream of coconut that adds tropical sweetness to the drink. Of course a “martini” in the classic sense (the dry martini with gin and dry vermouth) is a very different drink. A vodka martini is like a canvas for many flavors, like watermelon, chocolate, coffee, or raspberry.

There are two vodka martinis that are officially on the list of International Bartender’s Association IBA official cocktails: the lemon drop martini and espresso martini. All other vodka martinis are up to the bartender. So here’s my spin on a coconut martini:

Vodka: use something clean and mid-shelf; I like Tito’s
Fresh lime juice: Always use a fresh lime to add a citrus brightness (not bottled)
Cream of coconut: The true star ingredient of this cocktail

How to Make a Coconut Martini

Got the right ingredients? Let’s make this coconut martini! Here are the basic steps (or jump to the recipe):

Make the coconut rim. Toast the coconut in a skillet, making sure to keep your eye on it because it can burn fast! Go to How to Toast Coconut. Then spread it on a plate. Dip the edge of the glass in extra cream of coconut (this will be the glue), then in the toasted coconut.
Shake: Add 2 oz vodka, ½ oz fresh lime juice, and 1 oz cream of coconut to a cocktail shaker. Add 2 handfuls ice and shake until cold. Don’t have a cocktail shaker? Use a mason jar with top.
Strain: Strain into a martini glass. That’s it!

Star Ingredient: Cream of Coconut

The most important thing to note about making a coconut martini: use cream of coconut! Avoid using coconut cream, which is unsweetened and not intended for cocktails. Here’s what to know about this ingredient, and you can read more at Cream of Coconut vs Coconut Cream:

Cream of coconut is a sweetened syrup used for cocktails, made with coconut cream and sugar. It’s sold in squeeze bottles to make it easy to add to drinks. Cream of coconut is easy to find online or at your local liquor store: popular brands are Coco Real or Coco Lopez.
Coconut cream is unsweetened. It’s thick with a strong coconut flavor and sold in cans next to the coconut milk. Coconut cream is made from chilling coconut milk and then skimming off the layer of cream that floats to the top. It’s not intended for this drink.

Tip: Use up leftovers my popular coconut cocktails like the Piña Colada, Painkiller, Chi Chi, Bushwacker, or my favorite Coconut Margarita!

When to Serve It

The coconut martini recipe is fun and festive, with a lightly tropical, creamy flavor. Serve it as a:

Happy hour with friends
Girls’ night or guys’ night
Cocktail hour at a dinner party
Signature drink at a summer party
Dessert cocktail when you want something sweet but not too heavy

Frequently Asked Questions

What does a coconut martini taste like?

It’s creamy and lightly sweet with a tropical coconut flavor, balanced by the tartness of fresh lime juice.

Can I make a coconut martini without vodka?

The flavor profile works well with light rum as a substitute if you want something a bit more tropical. The recipe structure stays the same. You could also try it with Malibu coconut rum!

Where do I find cream of coconut?

Most liquor stores carry it near the cocktail mixers. You can also find it online or at larger grocery stores in the cocktail supplies or international foods aisle. Look for Coco Real or Coco Lopez.

Coconut Martini

Print Recipe

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This coconut martini is creamy and dreamy, featuring vodka and lime juice! Add a toasted coconut rim and it’s perfection.

Author: Sonja Overhiser
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: 1 drink 1x
Category: Drink
Method: Shaken
Cuisine: Cocktails
Diet: Vegan

Ingredients

Sweetened shredded coconut, for the rim
2 ounces vodka
½ ounce fresh lime juice
1 ounce cream of coconut (not coconut cream)

Instructions

Toast the coconut: follow these instructions. Remove it from the heat and place it in a single layer on a plate.
Add a bit of extra cream of coconut to a separate plate and dip the edge of the rim of the martini glass into it. Then dip the rim into the plate of toasted coconut.
Add the vodka, lime juice and cream of coconut to a cocktail shaker. Shake with handful of ice and strain into the prepared martini glass.

Notes

Accidentally bought coconut cream? You can still make this work. Substitute the cream of coconut with ½ ounce coconut cream and ½ ounce simple syrup. It won’t taste quite as good, but it will work.

More Vodka Martinis To Try

There are so many tasty vodka martini recipes to try, of every color and flavor! Here are a few of our favorite martini recipes:

Love citrus? Try a Lemon Drop Martini, Limoncello Martini, Blood Orange Martini, or Key Lime Martini
Pick a pink drink: try a Raspberry Martini, Cranberry Martini, Watermelon Martini, Pomegranate Martini or French Martini
Go unique with a Ginger Martini or Cucumber Martini
Try dessert-style with Espresso Martini, Coffee Martini or Chocolate Martini

from A Couple Cooks https://ift.tt/9OzvuSK

This tahini sauce recipe is rich, creamy and zingy! It’s perfect for drizzling on bowl meals and veggies, using as a salad dressing, or as a dip.

Here’s a key sauce I think every home cook should have in their repertoire, because it’s just that good. Meet my favorite 4 ingredient tahini sauce! It’s rich, creamy, zingy and perfect for drizzling on just about anything.

I love it on a falafel bowl or a grain bowl, on roasted sweet potatoes, on a sandwich: I mean, you could even use it as a French fry dip. Really anything tastes better with tahini sauce: use it as your secret weapon for making any food taste more exciting!

5 Star Reader Review

“This sauce is AMAZING! I made some to go with a batch of air fried falafel I had made. It was sooooo good. Thank you for a great recipe!” -Jodi

Ingredients You’ll Need

Here are the four ingredients you need for tahini sauce:

Tahini: Tahini is a paste made from ground sesame seeds (see below). I prefer a creamy variety: I’ve found that the kind in the squeeze bottle is easiest to work with. If you buy one in a jar, you may need to stir for a few minutes beforehand.
Fresh lemon juice: Don’t even think about substituting bottled lemon juice here! The brightness of a fresh lemon is what makes the sauce.
Olive oil: This adds body and richness.
Maple syrup or honey: I like balancing the tart lemon with a hint of sweetness, but you can skip this if you prefer. Several readers have commented they like it just as well without sweeteners.

What Is Tahini?

Tahini is a paste made of sesame seeds: think of it like peanut butter with a nuttier flavor and a slightly bitter aftertaste. It’s typically used in Middle Eastern or Mediterranean dishes, the most popular being hummus. Since it’s simply made of sesame seeds and salt, tahini is vegan, vegetarian, gluten free, Paleo, keto, and Whole 30 friendly.

It’s great for making creamy sauces for salads and sandwiches, desserts like cookies and cakes, or as a replacement for peanut butter for peanut allergies. It’s also a nice substitute for dairy in vegan recipes. See my favorite Tahini Recipes!

Where to buy it: Most grocery stores have tahini in the international foods aisle or near the nut butters.

How to Make Tahini Sauce

When you turn tahini into a sauce by emulsifying it with an acidic ingredient (lemon juice) and water, the bitterness mellows and the flavor becomes rounder. Here’s how to do it:

Whisk the base. In a small bowl, combine the tahini, lemon juice, olive oil, maple syrup or honey, and salt. Whisk until smooth — the mixture will seize up at first, which is normal.
Add water until it comes to a drizzle-able consistency. The dressing will be very thick, then you’ll whisk in water until it comes to the desired consistency that’s easy to drizzle. For our recipe, we’ve used 2 tablespoons of water, but this can vary based on the tahini brand. Brands of tahini can vary widely from very creamy to chunky and thick, so adjust as needed.

Flavor Variations

Once you’ve made the base recipe of this tahini sauce, you can try some variations:

Herby: Stir in 2 tablespoons of finely chopped fresh cilantro or dill. Especially good on grain bowls and roasted carrots.
Spiced: Add ½ teaspoon of ground cumin and a pinch of smoked paprika.
Spicy: Stir in a teaspoon of Sriracha, a spoonful of chili crisp, or even some jarred chopped Calabrian chilis (my favorite). Great for spice lovers!

Ways to Use It

There are so many ways to use a tahini sauce! From grain bowls to roasted vegetables to French fries, it adds a creamy zing to just about anything. Here are a few ideas that I love:

Bowl meals: It’s the finishing drizzle on my favorite falafel bowl. It’s also perfect on grain bowls, Greek chicken bowls, or Mediterranean rice bowls.
Roasted vegetables: Drizzle it over roasted sweet potatoes straight from the oven, or with baked sweet potato fries as a dip. It’s also wonderful on roasted broccoli and cauliflower.
Falafel everything: Tahini sauce and falafel are a natural pairing: try it with classic falafel, baked falafel, my ultimate falafel sandwich, or a falafel salad for a lighter weeknight meal.
Grain dishes: Spoon it over quinoa tabbouleh for a rich contrast to all that brightness.
Sandwich spread: Skip the mayo and use this on a sandwich instead!

Storage

Store leftover tahini sauce in the refrigerator for up to 1 month. It will thicken as it chills, so before serving, let it sit at room temperature for 10–15 minutes. If needed, stir in a splash of water to loosen it back to a drizzleable consistency.

Frequently Asked Questions

What is the difference between tahini and tahini sauce?

Tahini is the pure sesame seed paste — the ingredient. Tahini sauce is what you get when you emulsify that paste with lemon juice, oil, and water. The sauce is thinner, brighter, and far more versatile for drizzling and dipping.

Why does my tahini sauce taste bitter?

Bitterness usually comes from the tahini itself — some brands are more bitter than others. The sweetener (maple syrup or honey) in this recipe is there to counteract that. If your sauce still tastes too bitter, add a tiny bit more sweetener, or try a different tahini brand next time.

Can I make tahini sauce without lemon juice?

You can substitute white wine vinegar or apple cider vinegar for a more assertive, zippy sauce (a few readers swear by it!), but avoid bottled lemon juice. You can also try my tahini dressing without lemon juice.

Dietary Notes

This tahini sauce recipe is vegetarian, gluten-free, vegan, plant-based, dairy-free, naturally sweet, and refined sugar-free.