Looking for a tropical twist on a classic cocktail? This simple Coconut Margarita recipe will be right up your alley. Combining the creamy and refreshing taste of coconut with a tangy kick of lime, this drink is the perfect way to transport yourself to a beachy paradise. So grab your shaker - that's all you'll need to make this easy 5-minute cocktail!
If margaritas are your go-to drink, this cocktail recipe was made for you. It takes a traditional margarita and infuses it with the sweet and creamy flavor of coconut, for a drink that'll make you feel like you're on a tropical vacation, even if it's 30ºF outside. Think pina colada level tropical vibes, but soooo much better.
Whether you're hosting happy hour or just unwinding after a long day, this coconut lime margarita recipe is the perfect cocktail to serve for the occasion. So let's get started and mix ourselves up a little adult beverage, shall we?
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Recipe Highlights
I take my cocktails seriously - and so should you! Here's why this one checks the boxes:
- Simple Ingredients: You can get everything you'll need for this recipe at your local grocery store. There's no need to trek your way over to a specialty liquor store for obscure ingredients.
- Quick and Easy: I like to serve this coconut margarita on the rocks, which means all you'll need to make it is a cocktail shaker and a strainer. It takes less than 5 minutes to whip one up!
- Perfect Flavor: Does this cocktail taste like sweet, creamy coconut? Absolutely. Does it taste like you're drinking straight sugar? Absolutely not. The lime flavor evens things out, for a tart-sweet balance that's spot on - the perfect summer cocktail.
Coconut Margarita Ingredients
Let's take a quick look at the 6 ingredients you'll need to make this tropical coconut cocktail recipe:
Here's what you need to know:
- You can buy toasted coconut flakes, but it's easy to toast your own on the stovetop. Sweetened flakes will give you the best flavor for this recipe - they'll be used to make a toasted coconut rim that truly makes this margarita at least twice as good.
- Agave syrup is often used to sweeten skinny margaritas, but for this recipe we're using it to help those coconut flakes stick to the rim of the glass. The flavor combination makes this cocktail even more irresistible!
- I used silver tequila since it tends to be my preference, but a reposado will also work - it'll just give you a slightly different flavor profile.
- You'll need cream of coconut for this cocktail, which is not the same thing as coconut cream. Cream of coconut is sweet, which is why there's no need for simple syrup, triple sec, or any sort of orange liqueur in this drink. Don't try to substitute this!
- Freshly-squeezed lime juice is always best in cocktails. (If you hate squeezing them by hand, invest in a citrus juicer!)
Tip!
Make sure your cream of coconut is at room temperature for this recipe (not chilled). If it's too cold (and thick), you can spoon it into a microwave-safe container and warm it in the microwave for 5-10 seconds to thin it out.
How to Make a Coconut Margarita
Step one: Dip the rim of your serving glass (I like to use a rocks glass) into a shallow bowl of agave syrup (similar to the one used in the photo above) to coat the top ½" in syrup. Then, dip it into a bowl filled with toasted coconut flakes to coat the rim of the glass in coconut.
Step two: In a cocktail shaker, combine tequila, lime juice, cream of coconut, and heavy cream. Add a handful of ice cubes, cover, and shake well.
Step three: Add fresh ice to your prepared glass. Strain the margarita into the glass, add a lime wedge if you're feeling extra fancy, and enjoy!
How to Toast Coconut
To toast your own sweetened coconut flakes for this recipe, place them in a small skillet set over medium-low heat. Cook, stirring frequently, for just a few minutes, until the coconut flakes are golden.
Remove the toasted flakes from the pan immediately to prevent them from burning. Let them cool before using them to rim your cocktail glass.
Quick Margarita Tips
Cream of coconut is a sweetened version of coconut cream (think of it like the difference between sweetened condensed milk and evaporated milk). Some brands, such as Coco Lopez, come in a can, while others, like Coco Real, come in a squeeze bottle. You should be able to find coconut cream with the cocktail mixers in the liquor section of the grocery store, or at a liquor store such as BevMo!
This is somewhat a matter of preference. If you prefer a lighter flavor, use silver tequila (or tequila blanco). If you prefer something slightly richer, you can opt for a reposado. Corralejo and Casamigos are my current favorite brands - the latter has a hint of vanilla that I think would pair really well with the coconut in this recipe!
I firmly believe that the key is to use a minimal amount of high-quality ingredients. My go-to, classic margarita recipe - what I like to call the 3 2 1 margarita - uses just 3 ingredients, and this version only adds one more (excluding the garnish, of course). Use good tequila, fresh lime juice, and absolutely nothing that involves a mix, and you'll be well on your way to a great cocktail.
Sure! Just substitute the tequila with sparkling water/club soda. You'll get all of the tropical flavor, with none of the alcohol!
More Must-Try Cocktail Recipes
As much as I love these coconut margaritas, I'd be remiss not to recommend a few of my other most popular recipes!
Have you made this recipe?
If so, I'd love to hear your feedback; you can leave a rating and review in the comments section below! It's also so helpful if you help spread the word by sharing this post on your favorite social media channel. If you happen to snap a photo of what you've baked, be sure to share it on Instagram and tag me (@brighteyedbaker) so I can give you a shoutout!
Recipe Card
Coconut Margarita
Ingredients
- agave syrup for rimming glass
- toasted coconut flakes for rimming glass
- 1 ½ ounces tequila
- ¾ ounce fresh lime juice
- 1 ½ ounces cream of coconut
- ⅓ ounce heavy cream
- ice
Instructions
- Dip the rim of your serving glass into a shallow bowl of agave syrup to coat the top ½" in syrup. Then, dip it into a bowl filled with toasted coconut flakes to coat the rim of the glass in coconut.
- In a cocktail shaker, combine tequila, lime juice, cream of coconut, and heavy cream. Add a handful of ice cubes, cover, and shake well.1 ½ ounces tequila |¾ ounce fresh lime juice |1 ½ ounces cream of coconut |⅓ ounce heavy cream
- Add fresh ice to serving glass. Strain margarita into the glass and serve.
Notes
Ingredient Notes and Substitutions:
- Be sure to use cream of coconut - not coconut cream. Coco Lopez and Coco Real are two of the brands most commonly available in stores.
- Silver/blanco or reposado tequila will work for this recipe - use whatever variety you tend to prefer. My go-to brands are Corralejo and Casamigos.
Toasting Coconut Flakes:
- Place sweetened coconut flakes in a small skillet set over medium-low heat. Cook, stirring frequently, for just a few minutes, until golden. Remove from pan immediately and let cool before using.
Coconut Margarita Mocktail:
- Substitute tequila with sparkling water or club soda to make a mocktail.
Nutrition
Nutrition information is an estimate per serving, calculated using standard ingredients. Actual values may vary based on brands used, measurement methods, and more.
Did you make this recipe?I'd love to hear from you - leave a rating and review!
Sandra
What aisle is cream of coconut? Is it in a can or bottle? Is it dated?
alexandra
At a typical grocery store, I would check the liquor aisle - specifically where they keep the cocktail mixers. You can also find it at stores like BevMo or Total Wine. The brand I bought (Coco Lopez) comes in a can, but Coco Real (another common brand) comes in a squeeze bottle. Either should last for at least a couple of months if refrigerated after opening!