This Coconut Margarita is snow-white in color but tastes like a cool and refreshing tropical cocktail. They kind of taste like a cross between a Margarita and a Pina Colada- two of my favorite cocktails.
A can of Coco Lopez Cream of Coconut makes them fabulously thick and creamy and provides all of the sweetness they need. These Coconut Margaritas really taste quite indulgent. Just like those drinks you sip on the beach at fancy Caribbean resorts.
Margaritas are my favorite cocktails to make and I’ve made many different variations: Blackberry Margaritas, Tangerine Margaritas, Pepper Jelly Margaritas, Jalapeno Watermelon Margaritas.
These Coconut Margaritas are among my favorite. They are plenty sweet with lots of coconut flavor and just the right amount of tequila to get the party started.
Making Margaritas from scratch instead of using a bottled mix makes them taste so much better. And they’re really not hard at all to make.
Well, squeezing limes isn’t always fun. Why do so many of them have so little juice?
But it is the fresh lime flavor that really makes a Margarita special.
Some salty chips and salsa or Texas Caviar would go perfectly with a Coconut Margarita.
COCONUT MARGARITA RECIPE TIPS:
You will need a blender to make this recipe.
Makes 3 servings an can easily be doubled.
I prefer silver tequila for a margarita.
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Coconut Margarita
Equipment
Ingredients
- 1 (15-ounce) can Coco Lopez Cream of Coconut
- 1 cup tequila
- 1 cup ice
- 1/2 cup lime juice
- 1/4 cup Triple Sec
- 1/2 cup toasted coconut
Instructions
- Combine Cream of Coconut, tequila, ice, lime juice, Triple Sec and 1 heaping tablespoon of toasted coconut in a blender. Blend until smooth.
- Place remaining toasted coconut on a small plate. Rub a lime wedge around rims of 2 glasses and then press rims into coconut.
- Pour Margarita mixture into the glasses.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published April 9, 2015.
More Margarita Recipes
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It was a big hit at our game night
I’ve been making coconut margarita’s for a long time. First that is way to much coconut cream. I heaping tablespoon per drink, use Jose Curvo tequila mix instead of the lime juice, no triple sec needed. Before you put toasted coconut on the rim use caramel first and it will stick. shake hard in a shaker do not blend in a blender.
Best ever
I’m not good at following recipes to the exact, been cooking since 8 and never measure except by sight. Of course when it came to the booze I added a little more and made them frozen, definitely will be made again.
Thanks for the share!
Can you use coconut milk in a can?
It’s a decent drink. Ours was a little frothy, and way too coconut-y so we added more tequila 😉
What did we just make?
No thank you.
Triple Sec? Way too much.
Yuck.
No thank you.
Way too much triple sec? Have you ever made a margarita? A standard margarita recipe is a 2:1 ratio of tequila to triple sec and to lime juice. Here she uses 4:1. I assure you 2 oz of tequila 1 oz of triple sec and 1 oz of lime juice plus an ounce of “mixer” (coconut, blueberry syrup, etc.) makes a great margarita. Maybe you should stick with a frozen margarita mix or Margarita in a Bucket.
This is a decent recipe but needs some tweaking. It was way too boozy and limey for us. Also, it was not sweet at all. I recommend adding more ice to make it more blended, 1/4 cup lime and 1/2 cup of simple syrup.
Perhaps you did not actually use Cream of Coconut? Lopez or something similar? This recipe is plenty sweet and definitely not too boozy, unless you don’t actually like alcohol.