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Celebrate warmer weather with this refreshing coconut margarita! Made with creamy and cool coconut, tequila, triple sec, a splash of lime juice, and rimmed with toasted coconut, this recipe will be your signature summer drink!
Coconut margaritas are the perfect tropical twist on the classic margarita, and I am here for it!
I love margaritas of all kinds and have over 10 variations on the blog – everything from the classic margarita and frozen margarita to a watermelon margarita and mango margarita. I love exploring all the different kinds, and wanted to make this coconut version to add to my ever-growing list!
This delicious cocktail is perfect for summer parties or any occasion where you want to feel like you’re on a beach vacation, aka all day every day.
Here’s why I love this recipe so much:
- Easy tropical flavors: The combination of lime juice and cream of coconut add sweet tropical flavors to this cocktail. If you want to take it to the next level, you can even add a splash or two of pineapple juice.
- It just screams summer: Creamy coconut flavors in the cocktail and toasted coconut along the rim will help you kick off the summer season, or if you’re missing the warm weather, you can make this drink any time of the year.
What is a Coconut Margarita?
A coconut margarita is a variation of the traditional margarita that includes coconut milk or cream. The result is a creamy, tropical cocktail that maintains the margarita’s characteristic tanginess while adding a smooth and rich coconut flavor.
Coconut Margarita Ingredients
- Tequila: I like to use blanco tequila in cocktails for its light and crisp flavor, but feel free to use añejo or extra añejo.
- Cream of coconut: This is the key ingredient for this drink. I recommend using cream of coconut since it is a light syrup that is already sweetened. Using coconut cream or coconut milk will not yield the same results. You can find cream of coconut at your local liquor store.
- Triple sec: This is a common orange liqueur used in margaritas. It adds a nice citrus flavor. You could also use Cointreau.
- Lime juice: I added a splash of lime juice for extra citrus flavor to balance the creamy coconut.
- Shredded coconut: Rimming your glass with toasted coconut is not only fun, but adds more coconut flavor and a hint of nuttiness from toasting them.
How to Make Coconut Margarita
Toast the coconut. In a small skillet, add shredded coconut and heat over medium-high heat. Stir the coconut continuously until evenly toasted, about 3-4 minutes. Set the toasted coconut aside on a plate and arrange in a single layer to cool.
Mix. In a cocktail shaker, add the tequila, cream of coconut, triple sec, and lime juice. Cover and shake well to combine.
Prepare the glasses. Place 1-2 tablespoons of cream of coconut on a plate and rim the glasses, this helps the toasted coconut stick, then rim the glasses with toasted coconut.
Serve. Strain and pour the coconut margarita into the prepared glasses. Serve immediately.
Recipe Tips
- Add more tropical flavor by adding 2 ounces of pineapple juice or orange juice.
- Make it spicy. Rim the glasses with a combination of toasted coconut and tajin for a hint of spice.
- To make a frozen coconut margarita, blend all the ingredients with ice for a slushy, frozen treat.
What to Serve with Coconut Margaritas
This coconut margarita pairs well with appetizers like guacamole and pineapple salsa with homemade tortilla chips (or baked tortilla chips for a healthy version).
It’s also great with fresh seafood like ceviche, aguachile, and tilapia fish tacos to really immerse yourself in the tropical vibe.
Storing and Making Ahead
You can make this in advance and store it in the refrigerator for up to 2 days. Make sure to shake well before serving. You could also blend the mix with ice for a slushy, frozen margarita treat!
More Cocktail Recipes
Coconut Margarita
Ingredients
- ½ cup shredded coconut, for rimming glass
- 3 ounces blanco tequila
- 2 ounces cream of coconut, plus more for rimming glass
- 1 ½ ounces triple sec
- 1 ½ ounces lime juice, about 2 limes
Instructions
- Toast the shredded coconut in a small skillet over high medium-heat, stirring constantly, until lightly browned. The coconut shreds will toast very quickly, about 3-4 minutes. Set aside on a plate in a single layer to cool completely.
- In a cocktail shaker, add the tequila, cream of coconut, triple sec, and lime juice. Cover and shake to combine.
- Prepare the glasses by rimming them with a little bit of additional cream of coconut. Roll the rims of the glasses over the toasted coconut so they stick.
- Strain the coconut margarita into the prepared glasses and serve.
Notes
- Add more tropical flavor by adding 2 ounces of pineapple juice or orange juice.
- Make it spicy. Rim the glasses with a combination of toasted coconut and tajin for a hint of spice.
- To make a frozen coconut margarita, blend all the ingredients with ice for a slushy, frozen treat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Erin Jensen of The Wooden Skillet.
