Low Iodine Coconut Paloma

Total time10 min

Prep time10 min

Cook time0 min

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Ingredients

2 servings

For the cocktail

½ cup fresh grapefruit juice (from about 1 large grapefruit)
Simply Grapefruit Juice All Natural - 52 Fl. Oz.Floridas Natural Ruby Red Grapefruit Juice 100% Chilled - 52 Fl. Oz.R.W. Knudsen Family Rw Knudsen Organic Grapefruit Juice, 32 fl oz Ocean Spray Pure White Grapefruit Juice Unsweetened Kroger 100% Grapefruit Juice Ruby Red Pulp Free
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3 oz blanco tequila
1 oz fresh lime juice (from about 1 lime)
1 tbsp agave nectar
1 cup ice cubes, plus more for glasses

For the coconut float

¼ cup full-fat coconut cream (from the top of a chilled can)
1 tsp agave nectar
⅛ tsp flaky sea salt
Chef's tip
Fine salt won't give the same crunchy finish - use a smaller pinch and sprinkle just before serving.

For serving

flaky sea salt, for rimming
Chef's tip
Fine salt won't give the same crunchy finish - use a smaller pinch and sprinkle just before serving.
2 grapefruit wedges (optional)

Instructions

1
Spread a thin layer of flaky sea salt on a small plate. Run a grapefruit wedge around the rim of each rocks glass, then press the rim into the salt to coat. Fill each glass with ice and set aside.
2
In a small bowl, whisk together the coconut cream, 1 tsp agave nectar, and 1/8 tsp flaky sea salt until smooth and slightly loosened. The mixture should be pourable but still thick enough to float — about the consistency of heavy cream. Set aside.

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