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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!
Course Drinks
Cuisine Mexican
Keyword alcohol, cocktail, coconut, lime, margarita, tequila, triple sec
Prep Time 10 minutes
Cook Time 0 minutes
0 minutes
Total Time 10 minutes
Servings 1 Serving


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


To prepare the glass:

  • In a small, shallow bowl, combine the toasted coconut flakes, sugar, salt, and lime zest.
  • 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:

  • 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:

  • 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.