• Strawberry margherita madness (Do you like piña coladas)

Exactly what it sounds like: a boozy look-at-me margherita, made with coconut water for zippiness.




Skill level

Average: 5 (1 vote)


  • 500 ml (17 oz/2 cups) coconut water 
  • 225 g (8 oz) frozen strawberries 
  • 125 ml (4 oz/½ cup) strawberry syrup (see note) 
  • 100 ml (3½ oz) tequila 
  • 70 ml (2¼ oz) Cointreau 
  • 1 tbsp lime juice
  • 2 scoops strawberry sorbet 


Monster your shake 

  • strawberry syrup (see note) 
  • whipped cream 
  • 2 scoops strawberry sorbet 
  • 2 strawberry waffles (see note)
  • 2 strawberry popsicles 
  • 1 strawberry, cut in half 
  • 1 strawberry sour strap, cut in half 

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


To make the shake, combine the ingredients in a blender or food processor. Blend until smooth and combined. 

Line the inside of the glasses with strawberry syrup, reserving a little for topping. Gently pour in the shake and top with a scoop of sorbet. Using a piping bag fitted with a star nozzle, top the shake with a swirl of whipped cream. 

Place the waffles on top of the glasses and pipe on more whipped cream. Top with the popsicles and the sour strap and strawberry pieces. Drizzle with the remaining syrup. 



•  To make a batch of strawberry syrup, combine the sugar with 1½ tablespoons of caster sugar with 1½ tablespoons water in a medium- sized saucepan over low heat. Stir constantly for 2 minutes until the sugar has dissolved, brushing any sugar from the sides of the pan with a wet pastry brush. Add 250 g (9 oz) strawberries, hulled, 150g (5½ oz/½ cup) strawberry jam and 1½ tablespoons glucose syrup, and stir for 1 minute or until well combined. Remove from the heat and set aside to cool to cool completely. Puree with a hand-held blender for 1 minute or until smooth. Transfer into a squeeze bottle or container. This syrup will keep in the fridge for up to 1 week.

•  For the strawberry waffle, preheat a waffle maker on medium-high. Grease if necessary. 

Combine the flour and sugar in a medium-sized mixing bowl. In a separate bowl, whisk together the milk, oil and egg. Slowly pour the wet mixture into the dry ingredients, and add add 100 g (3½ oz) frozen strawberries. Mix well (but it’s okay to have a few lumpy bits here and there). Pour 60 ml (2 oz/¼ cup) amounts of batter into the waffle maker and cook each one for 3–4 minutes until golden brown. Carefully remove and set aside to cool.

This recipe is from Monster Shakes (Smith Street Books). Photography by Chris Middleton.