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.
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.
- 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
- 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.
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Originally published April 9, 2015.
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