This refreshing Coconut Margarita is the perfect blend of coconut milk and cream, triple sec, tequila, and freshly squeezed lime juice. One sip of this luscious libation and you and your guests will be transported away to the tropics!
Do you go nuts for anything with a coconut flavor? Well, I certainly do! The sweet nutty flavour of coconut shines through in so many great recipes from a classic (and my most popular) Pina Colada to moreish Crispy Coconut Panko Fried Shrimp. It’s one of my favourite tropical ingredients!
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Easy Breezy Coconut Margarita
Dear readers, today is Cinco de Mayo and I am THRILLED to bring you this incredible incredible twist on a classic margarita recipe. I know you will love how easy it is to shake one up, even if you’ve already had a few drinks. Oh, and I must warn you that these are exceptionally easy drinking margaritas so you may want to pace yourself.
Actually, ‘easy drinking’ is an understatement. Just imagine the creamy nutty and slightly green tropical flavour of coconut infused with a twist of tangy fresh lime juice. And tequila. Let’s not forget the tequila! Mmm, it tastes like a second cocktail to me!
Serve these fabulous cocktails beachside, poolside, or on your back deck and you’ll have it made in the shade. The best way to serve them is over crushed ice in a rocks glass adorned with a shredded coconut or toasted coconut rim.
Feeling festive? For the holidays, add a little white cranberry juice to make it a White Christmas Margarita. Your guests will love this cheery yuletide spin!
What is a Coconut?
You may think you know coconuts, but did you know that a coconut is a ‘drupe’ and not actually a nut. Wikipedia says, “the term “coconut” can refer to the whole coconut palm, the seed, or the fruit, which botanically is a drupe, not a nut.” So, what is a drupe?
To put it simply, a drupe is a stone fruit that has an outer fleshy part which surrounds an inner seed or stone. Other drupes include coffee and mango, as well as apricots, cherries, peaches, nectarines, and plums.
Coconut Milk vs Coconut Water
Besides having tasty coconut ‘meat’, young coconuts are also filled with coconut water. This natural ready-to-drink beverage is super hydrating while being low in sugar and calories. Additionally, coconut water also contains many vitamins, minerals, and antioxidants. However, it won’t work in this cocktail.
Conversely, coconut milk is a processed cooking ingredient made from soaking shredded mature coconut flesh in hot water. During this process, the fatty coconut cream rises to the top where it is skimmed off and packaged.
The solids are then strained out of the mixture and the coconut milk is packaged for use in cocktails and recipes. Light coconut milk contains less fat content than a regular can of coconut milk because it contains added water.
Finally, cream of coconut is coconut cream that’s been sweetened and processed so it has a thick, syrupy texture. It’s mainly used as a mixer for drinks like Pina Coladas.
Coconut Margarita Ingredients
Upon a quick glance at the recipe ingredients, you’ll notice this creamy coconut margarita recipe contains all the usual margarita ingredients plus coconut milk and cream.
- Shredded Coconut
- Coconut Milk
- Coconut Cream
- Triple Sec
- Fresh Mint Leaves
For the shredded coconut, it’s best to buy the sweetened variety. It will not only taste better but it will stick to the glass better than unsweetened coconut. For a bit of contrast or extra toasty flavour, feel free to use toasted coconut on the rim. Toast the coconut in a dry frying pan over medium heat. Continuously shake the pan as it heats so that the coconut toasts evenly. Remove toasted coconut immediately from the hot pan.
Using both coconut milk and coconut cream in this cocktail ensures and extra creamy result. For best results in this recipe, please use regular coconut milk and not the lighter version. Despite the removal of the cream, coconut milk still contains more fat than coconut water and has a stronger coconut flavor.
While most margarita recipes call for Blanco tequila, I prefer slightly aged smoother Reposado tequila. It has a mellower flavour that goes nicely with the delicate flavour of coconut. You don’t need to break the bank buying a good tequila, buy one that is slightly smoother than ‘tequila shot tequila’ (I think you know what I mean). Or feel free to use your favourite tequila.
Feel free to use a colourless orange liqueur in these coconut margaritas such as Triple Sec or Cointreau. Curaçao or Grand Marnier will not work in this cocktail because they are blue and orange coloured, respectively.
How to Make a Coconut Margarita
The Coconut Rim
There are two ways to rim a glass with shredded coconut. The first is to cover the entire rim. Sprinkle the shredded coconut onto a small flat plate. Rub the spent lime halves around the rims of two rocks or margarita glasses. Immediately place the glasses rim side down in the coconut and rotate so the entire rim is coated in coconut.
Alternatively, if you love the idea of a coconut rim garnish but don’t want it on the entire rim you can wet one side of the glass and only add the coconut to one side. Set glasses aside.
To make the cocktail, place a few ice cubes in the bottom of a cocktail shaker then pour in the coconut milk, tequila, lime juice, triple sec, and coconut cream.
Next, fit the top of the shaker onto bottom then shake for 30 seconds or until the shaker becomes cool and frosty to the touch. Open the shaker and taste the cocktail. Add 1/2 ounce of simple syrup and re-shake the cocktail if you prefer a sweeter drink.
Fill prepared glasses 2/3 way with fresh ice (preferably crushed), then pour the cocktail through the strainer. Divide the cocktail evenly between two rocks glasses. Garnish each coconut margarita with a sprig of fresh mint and a wedge of lime. Serve immediately.
Hi! I’m Bernice Hill and I’ve been the sole recipe developer, photographer, and writer at Dish ‘n’ the Kitchen for the past eleven years. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.
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- Shredded Coconut (sweetened)
- 1 ⅓ oz of lime juice (use the spent lime halves to moisten glass rims)
- 2 oz coconut milk
- 1 oz coconut cream
- 1 oz triple sec
- 1 ½ oz tequila
- 1 or 2 sprigs fresh mint
- Sprinkle the shredded coconut onto a small flat plate the use the spent lime halves to moisten the rims of two rocks or margarita glasses.
- Immediately place the glasses rim side down in the coconut and rotate so the entire rim is coated in coconut. Or, wet one side of the glass and only add the coconut to one side. Set glasses aside.
- Add a few ice cubes to a cocktail shaker then pour in the coconut milk, tequila, lime juice, triple sec, and coconut cream.
- Fix the top of the shaker on well then shake for 30 seconds or until the shaker becomes cool and frosty to the touch. *Add 1/2 ounce of simple syrup and re-shake the cocktail if you prefer a sweeter drink.
- Fill prepared glasses 2/3 way with fresh ice, then pour the cocktail through the strainer evenly between two rocks glasses.
- Garnish each cocktail with a sprig of fresh mint and a wedge of lime. Serve immediately.
Amount Per Serving: Calories: 392Total Fat: 20gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 135mgCarbohydrates: 37gFiber: 5gSugar: 27gProtein: 3g
Nutritional calculation was provided by Nutritionix and is an estimation only. For special diets or medical issues please use your preferred calculator.