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Coconut Margarita

A recipe for a refreshing Coconut Margarita with a rimmed toasted coconut glass and the option for a frozen version!

Prep Time
10 mins
Total Time
10 mins
Servings: 1 Serving
Course: Drinks
Cuisine: Mexican

Ingredients

Toasted Coconut Rim:
  • 2 tablespoons toasted unsweetened coconut flakes
  • 1/2 tablespoon granulated sugar
  • Pinch salt
  • Zest from 1/2 lime
  • 1 lime wedge
Coconut Margarita:
  • 2 ounces (60 milliliters) coconut cream
  • 1 1/2 ounces (44 milliliters) tequila blanco (Silver tequila)
  • 1 ounce (30 milliliters) triple sec
  • 1 ounce (30 milliliters) lime juice
  • 1/2 ounce (15 milliliters) agave nectar
For serving:
  • 1 cup ice optional for frozen version or less for filling glass
  • 1 lime cut into wedges or slices

Instructions

To prepare the glass:
    Cup of Yum
  1. In a small, shallow bowl, combine the toasted coconut flakes, sugar, salt, and lime zest.
  2. Wet the rim of the glass with the lime wedge and dip into the toasted coconut flake mixture to coat thoroughly. Set aside.
To make the margarita:
  1. In a cocktail shaker filled with ice, add the coconut cream, tequila, triple sec, lime juice, and agave nectar. Shake until smooth (you want the coconut cream well blended) and pour into the coconut-rimmed glass with ice. Serve immediately.
For a frozen version:
  1. Combine the coconut cream, tequila, triple sec, lime juice, agave nectar, and 1 cup ice in a blender and blend until smooth with a slush-like texture. Pour into rimmed glass and serve immediately with lime wedges or slices.