Mexican
Coconut margarita served in a glass garnished with  a lime

Celebrate the warmer weather with this refreshing coconut margarita! Made with creamy, fresh coconut, tequila, triple sec, a splash of lime juice, and topped with toasted coconut, this recipe will be your signature summer drink!

Coconut Margarita served in a glass garnished with lime

Coconut margaritas are the perfect tropical twist on the classic margarita, and I'm here for it!

I love margaritas of all kinds and have more than 10 variations on the blog: everything from classic margaritas and frozen margaritas to watermelon margaritas and mango margaritas. I love exploring all the different types 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 holiday at the beach – all day, every day.

Here's why I love this recipe so much:

  • Easy tropical flavors: The combination of lime juice and coconut cream adds sweet tropical flavors to this cocktail. If you want to take it to the next level, you can also add a splash or two of pineapple juice.
  • It just screams summer: The creamy coconut flavors in the cocktail and the toasted coconut along the rim will help 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 and tropical cocktail that maintains the characteristic flavor of the margarita while adding a soft and rich coconut flavor.

Coconut margarita ingredients separated into bowlsCoconut margarita ingredients separated into bowls

Coconut Margarita Ingredients

  • Tequila: I like to use blanco tequila in cocktails for its light, crisp flavor, but feel free to use añejo or extra añejo.
  • Coconut cream: This is the key ingredient of this drink. I recommend using coconut cream as it is a light syrup that is already sweetened. Using coconut cream or coconut milk will not produce the same results. You can find coconut cream at your local liquor store.
  • Triple second: This is a common orange liqueur used in margaritas. Adds a pleasant citrus flavor. You could also use Cointreau.
  • Lime juice: I added a squeeze of lime juice for extra citrus flavor and to balance out the creaminess of the coconut.
  • Grated coconut: Filling your glass with toasted coconut is not only fun, but adds more coconut flavor and a hint of nuttiness from the toasting.

Recipe tips

  • Add more tropical flavor adding 2 ounces of pineapple juice or orange juice.
  • Make it spicy. Decorate the glasses with a combination of toasted coconut and tajin for a spicy touch.
  • To make a frozen coconut margarita, blend all 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 you in the tropical vibe.

Ready-made coconut margarita in icingReady-made coconut margarita in icing

Store and make in advance

You can prepare it in advance and store it in the refrigerator for up to 2 days. Be sure to shake well before serving. You can also mix the mix with ice for a frozen, frosty margarita!

More cocktail recipes

Coconut margherita

Preparation: 5 minutes

Total: 5 minutes

Celebrate the warmer weather with a coconut margarita! Made with coconut, tequila, triple sec, lime juice and toasted coconut rim.

Instructions

  • Toast the shredded coconut in a pan over medium-high heat, stirring constantly, until lightly browned. The coconut pieces are toasted very quickly, about 3-4 minutes. Set aside on a plate in a single layer to cool completely.

  • In a shaker, add the tequila, coconut cream, triple sec and lime juice. Cover and shake to combine.

  • Prepare the glasses by rimming them with a little more coconut cream. Roll the edges of the glasses over the toasted coconut so they stick together.

  • Strain the coconut margarita into prepared glasses and serve.

Notes

  • Add more tropical flavor adding 2 ounces of pineapple juice or orange juice.
  • Make it spicy. Decorate the glasses with a combination of toasted coconut and tajin for a spicy touch.
  • To prepare a frozen coconut margaritablend all the ingredients with ice for a frozen, slushy treat.

Nutritional information

Serving: 1drinking, Calories: 292kcal (15%), Carbohydrates: 28G (9%), Protein: 0.1G, Fat: 5G (8%), Saturated fats: 4G (20%), Polyunsaturated fats: 0.03G, Monounsaturated fat: 0.01G, Sodium: 17mg (1%), Potassium: 32mg (1%), Fiber: 1G (4%), Sugar: 26G (29%), Vitamin A: 11UI, C vitamin: 6mg (7%), Soccer: 3mg, Iron: 0.1mg (1%)

Photography by Erin Jensen of The Wooden Skillet.

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