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This coconut margarita combines tequila, lime, and cream of coconut with a toasted coconut rim. This zingy and creamy spin on the classic cocktail is easy to whip up and always impresses everyone!
Here’s a creamy, cool, refreshing drink that’s an absolute must-try for any margarita lover — the coconut margarita!
Now, this isn’t your typical margarita. I’ve tested and perfected over 30 different margarita variations over the years (from pineapple to the Cadillac margarita), and this creamy coconut version consistently ranks at the top with my friends and family! The combination of tangy lime, smooth tequila, and rich coconut makes a drink that’s smooth and indulgent, without being too sweet. I love all my margarita recipes, but this one…this one is special!
Ingredients you’ll need
I’ve found that many coconut cocktails fall into one of two categories — too sweet and artificial-tasting, or so coconut-heavy that you lose the essence of the drink. This recipe strikes the perfect balance. The cream of coconut adds just enough tropical richness without overwhelming the classic margarita flavors, while the toasted coconut rim provides a textural element that elevates each sip.
The secret lies in the proportions. After recipe testing, I discovered that using exactly one ounce of cream of coconut creates the ideal creamy texture without making the drink overwhelming. Here are the ingredients you’ll need for a coconut margarita:
- Tequila: I recommend using tequila blanco for this recipe. The clean, crisp flavor allows the coconut and lime to shine.
- Triple Sec or Cointreau: I often use Cointreau because this orange liqueur adds depth and rounds out the flavors better. However, standard triple sec works perfectly well.
- Lime juice: Never use bottled lime juice for margaritas. I always squeeze fresh limes – the brightness and acidity are essential for a good margarita recipe.
- Cream of coconut: This sweetened syrup is specifically designed for cocktails: it’s usually sold in squeeze bottles and has the perfect consistency and sweetness level for drinks.
Cream of coconut vs coconut cream
The most important thing about this coconut margarita is getting the right coconut product. Buy cream of coconut, not coconut cream! As a rule of thumb, go for the squeeze bottle, not the can. Here’s the difference:
- Cream of coconut is a sweetened syrup used for cocktails made with coconut cream and sugar. It’s sold in squeeze bottles to make it easy to add to drinks. You can find it sold online or in liquor stores. Coco Real is my go-to brand.
- Coconut cream is unsweetened. It’s thick with a strong coconut flavor and sold in cans next to the coconut milk. This product is made from chilling coconut milk and then skimming off the layer of cream that floats to the top.
Tips for the toasted coconut rim
The best part of this coconut margarita recipe is the toasted coconut rim! Drink rims are more than just visual: they add a crunch and pop of toasty flavor to each sip. Here’s what to know about making this tropical drink rim:
- Toast the coconut. Making sure to toast the coconut accentuates the coconut flavor. Make sure to keep an eye on it: coconut can burn in a flash!
- Use the cream of coconut to adhere the coconut. Alex had a stroke of genius with this drink: he used the cream of coconut to stick the coconut to the glass.
- Dip the rim in cream of coconut, then a plate of toasted coconut. You’ll just want the outer edge of the glass to be covered.
Make a pitcher for a crowd
Serving a crowd? Mix up a coconut margarita pitcher instead! A pitcher is more efficient because it makes 8 servings in just 5 minutes!
Simply mix 8 times the ingredients with 3 large handfuls of ice in a pitcher. The ice is important because it dilutes the drink and simulates shaking in a cocktail shaker.
Storage and make ahead tips
While these margaritas are best enjoyed fresh, you can prepare elements in advance:
Coconut Rim Prep: Toast the coconut up to 3 days ahead and store in an airtight container. Prepare glass rims up to 2 hours before serving.
Pre-Mixed Base: For parties, I sometimes mix the liquid ingredients (except ice) as a pitcher and store in the refrigerator for up to 4 hours. Then add ice to the pitcher and serve.
Leftover Cream of Coconut: Store opened cream of coconut in the refrigerator for up to 2 weeks. You can use it to make other coconut cocktails like the Piña Colada, Painkiller, Chi Chi, Coconut Martini, or the popular Bushwacker!
Frequently asked questions
You can save your coconut margarita if you buy the wrong one. Here’s what to do: Use ½ ounce coconut cream and ½ ounce simple syrup in place of the 1 ounce cream of coconut.
A good quality blanco tequila works best. Blanco tequila has a clean, crisp flavor that lets the other ingredients shine.
Creamy Coconut Margarita
This coconut margarita combines tequila, lime, and cream of coconut with a toasted coconut rim. This zingy and creamy spin on the classic cocktail is easy to whip up and always impresses everyone!
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 1 drink 1x
- Category: Drink
- Method: Shaken
- Cuisine: Cocktails
- Diet: Vegan
Ingredients
- Sweetened shredded coconut, for the rim
- 2 ounces tequila blanco
- ½ ounce triple sec (or Cointreau)
- ½ ounce fresh lime juice
- 1 ounce cream of coconut (not coconut cream — see Notes)
- Ice, for serving (try clear ice)
Instructions
- Toast the coconut. Remove it from the heat and place it in a single layer on a plate.
- Add a bit of extra cream of coconut to a separate plate and dip the edge of the rim of the glass into it. Then dip the rim into the plate of toasted coconut.
- Place the tequila, triple sec, lime juice, and cream of coconut in a cocktail shaker and add one handful ice. Shake until cold. Strain the margarita into the glass with the coconut rim. Fill the glass with ice and serve.
- For a pitcher: add 2 cups tequila, ½ cup triple sec, ½ cup lime juice, and 1 cup cream of coconut to a pitcher. Add 3 handfuls ice and stir.
Notes
*You can save your coconut margarita if you accidentally buy coconut cream. Here’s what to do: Use ½ ounce coconut cream and ½ ounce simple syrup in place of the 1 ounce cream of coconut.
Other margarita recipes to try
- Mix up a pink margarita like a hibiscus margarita, prickly pear margarita or blueberry margarita
- Add heat with the cucumber jalapeno margarita or spicy pineapple margarita.
- Go funky with a beet margarita or espresso margarita, or an ocean-colored blue margarita
More cocktail
Love this drink. Great way to relax and cool off on va hot summer day. A couple mods:
* I cut down on the tequila a bit. For the 2x version I use 3oz instead of 4. Makes the drink a bit less bitter.
* While making a second serving I ran out of white tequila so I substituted 1oz of triple distilled dark tequila. Really made it a smooth drink.
Thanks for sharing the recipe.
I just tried this, because I had extra cream OF coconut after making a Piña Colada. I like it more than a Piña Colada!
Where do you purchase cream of coconut? I live in Canada
You can find it online if your liquor store doesn’t carry it.
Wow, too good. And the garnish and serving process is mind-blowing.
Is it any kind of salt that you put beside the glass to garnish?
We skip the salt for this one.
Thank you so much for this recipe, it looks delicious! I’m looking forward to making this for my best friend and business partner! I appreciate you guy’s 💋
Great recipe! I rimmed my glass with honey and then rolled it in the toasted coconut. So good!
Loved this drink! Delicious!
thank you, I would have bought the coconut cream if you didn’t make it clear – cream of coconut! – thank you! An elevation of the classic margarita, nicely done!