Coconut Margarita

This coconut margarita is a blend of tequila blanco, triple sec, cream of coconut and lime juice, all mixed together to create a refreshing cocktail. An easy drink recipe that tastes like the tropics!

Course Drink

Cuisine American

Prep Time 10

Total Time 10

Servings

Calories 382kcal

Author Sara Welch

Ingredients

1 tablespoon finely shredded coconut
1 teaspoon light corn syrup
2 ounces tequila blanco
1 ounce triple sec
1 ounce lime juice
2 ounces cream of coconut
lime slices and mint sprigs for garnish

Instructions

Place the coconut in a small dry pan. Cook the coconut on the stove over medium heat for 2-3 minutes, stirring occasionally, until the coconut is golden brown. Place the coconut on a small plate.
Brush the corn syrup onto the rim of the glass. Alternatively, you can pour the syrup onto a plate and turn the rim of the glass onto the plate.
Dip the rim of the glass onto the plate of toasted coconut, turning the glass until the rim is coated with coconut. Turn the glass upright.
Place a few cubes of ice in a cocktail shaker.
Pour the tequila and triple sec into the shaker.
Next, add the lime juice and cream of coconut to the shaker.
Cover the cocktail shaker and shake to combine the ingredients.
Place a few ice cubes in your glass.
Strain the contents of the cocktail shaker into the glass. Garnish with lime and mint, then serve.

Notes

This recipe makes one drink. You can easily scale the quantities up by changing the number of of servings on the recipe card.
Be sure to use cream of coconut, such as Coco Lopez. Do not use coconut cream or coconut milk, the flavor won't be the same.
If you don't have a cocktail shaker, you can simply stir the ingredients together with a spoon or use a mason jar as your shaker.

Nutrition