A refreshing and creamy take on the classic margarita. My coconut margaritas have all the lime flavor but are made without cream of coconut. Meaning they are not overly sweet. Plus, they can be served on the rocks or frozen!
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This coconut margarita recipe yields 2 cocktails, but you can use the 2x and 3x buttons on the recipe card to scale the recipe up. This is the perfect cocktail for a crowd!
Grab some chips and your favorite salsa, it is time to party.
📖Why My Recipe Works
Uses coconut cream, not coconut milk or cream of coconut. Which gives a luscious texture to the drink. And most recipes use cream of coconut, which is way too sweet for a margarita. The sugar in the cream of coconut overpowers the tequila and the lime juice.
🧾Ingredient Notes
The key to this recipe is using the correct type of coconut. You want the drink to be frothy, not heavy. And not too sweet.
Coconut Cream vs Coconut Milk
Coconut cream is different than coconut milk, it has a higher fat content. To substitute coconut milk (the kind in a can, not a carton) for the cream place the can in the fridge for 60 minutes for the cream to separate from the coconut water. Spoon off the needed amount of cream from the top.
Do not use coconut milk beverages or cream of coconut. Coconut milk beverages may have sweeteners added but most importantly, they are thin and lack the fat needed to make the froth.
Cream of coconut has a lot of sugar added. If this is all you have on hand definitely skip the extra sugar, and know that the drink will be substantially sweeter than intended.
- Tequila- I prefer a Blanco-style or silver tequila for this margarita recipe. The best type of tequila to use for this drink is a mid-range priced one you like. Out of tequila? Then try my vodka margarita.
- Lime Juice- I prefer bottled because I am admittedly lazy when it comes to cocktails and you would have to squeeze a lot of limes to get enough fresh lime juice.
- Orange Liqueur- My preference for orange liqueur is Cointreau, but Grand Marnier and triple sec also work just fine. If you don't have orange liqueur on hand, simply add a small splash of OJ.
- Granulated Sugar- Use my microwave simple syrup or plain sugar.
- Toasted Coconut- You want the dried flakes, no sugar added.
⏲️How to Make a Coconut Margarita
- Toast the coconut in a dry skillet over medium heat until golden brown. Using a lime wedge moisten the rim of the glass and dip the glass into the coconut mixture.
- Combine all the ingredients in a blender with 5 to 6 ice cubes. Blend on high for 30 seconds or until the ice is crushed. The ice helps keep the coconut froth without making it frozen.
How to Make a Frozen Coconut Margarita
Fill a blender with 2 cups of ice and add all the margarita ingredients. Blend on high for 60 seconds or until the ice is totally crushed.
👩🏻🍳 Expert Tips
- Use the solid white part of the coconut cream, leaving the clear liquid behind.
- Do not over-blend the coconut cream, it will turn into whipped cream. Making the drink extra thick.
- You can make the recipe without a blender by placing the ice in a cocktail shaker and adding all the drink ingredients. Shake for one minute. Using a strainer pour over ice.
🌡️Make Ahead
If you want to make a batch of cocktails ahead of time using the blender method and serving over ice is your best bet. The coconut milk will stay frothy for 1 to 2 hours when stored in the fridge.
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📖 Recipe Card
Coconut Lime Margarita
Ingredients
Coconut Lime Margarita
- 3 ounces coconut cream NOT cream of coconut
- 3 ounces tequila
- 2 ounces lime juice
- 1 ounce Cointreau or triple sec
- 1 teaspoon granulated sugar or simple syrup
Glass Rim and Garnishes (optional)
- ¼ cup coconut
- 1 tablespoon kosher salt
- 1 tablespoon granulated sugar
- 1 lime zested
- 4 lime wedges
Instructions
- Combine all the ingredients in a blender with a handful of ice. Blend on high for 30 seconds or until the ice is crushed.3 ounces coconut cream, 3 ounces tequila, 2 ounces lime juice, 1 ounce Cointreau or triple sec, 1 teaspoon granulated sugar
- Place ice into two coconut-rimmed glasses. Pour the blender contents into the glasses and garnish with a lime wedge.
Toasted Coconut Glass Rim
- Place the coconut in a dry skillet and toast over medium heat until golden brown. About 4 minutes.¼ cup coconut
- Mix the toasted coconut, salt, sugar, and zest of a lime and spread on a plate. Using a lime wedge moisten the rim of the glass and dip into the coconut mixture.¼ cup coconut, 1 tablespoon kosher salt, 1 tablespoon granulated sugar, 1 lime zested, 4 lime wedges
Video
Notes
- Use the solid white part of the coconut cream, leaving the clear liquid behind.
- Simple syrup, honey, or coconut sugar can be substituted for the sugar.
- You can make the recipe without a blender by placing the ice in a cocktail shaker and adding all the drink ingredients. Shake for one minute. Using a strainer pour over ice.
- To make a frozen coconut margarita, add 3 cups of ice to a blender along with the coconut cream, tequila, lime juice, orange liquor, and sugar. Blend until frothy.
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