This easy coconut margarita recipe might not literally transport you to paradise, but it'll make you feel like you're halfway there. With a strong coconut flavor and tangy twist of lime, it's a little sweet, a little tart, perfectly creamy, and so simple to make!
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 information is an estimate per serving, calculated using standard ingredients. Actual values may vary based on brands used, measurement methods, and more.