The Easiest Coconut Margarita Recipe (with coconut milk)
Enjoy a creamy twist on a classic cocktail with this easy coconut margarita recipe.
With rich coconut milk for a tropical burst in every sip, the cocktail is rimmed with toasted coconut for the ultimate summer drink.
Just like my Tropical Rum Slushie, this margarita is one of the most refreshing cocktails for a hot Summer day.
This coconut margarita is a tropical twist on the classic margarita
While I love a classic margarita, this creamy twist is so divine in the Summertime! The coconut milk pairs well with the lime juice for a tropical sip everyone will enjoy.
You can easily make variations to make this cocktail sweeter or up the lime flavor with lime zest. Plus, a gorgeous toasted coconut rim takes this drink up a notch too!
Why you’ll love this recipe
- Simple: You only need 4 key ingredients to make this refreshing cocktail.
- Unique: This coconut margarita is a creamy twist on a classic margarita recipe!
- Make it for a crowd: Follow my instructions below to make a pitcher of margaritas to serve 6-8 people.
Ingredients needed for this coconut margarita recipe
Tequila: Use a high-quality tequila blanco (silver) tequila which has a crisp, clean taste that pairs lovely with the creamy coconut milk.
Coconut milk: While many recipes use coconut cream, I love to use canned coconut milk for a less sweet margarita. You still get the creaminess of the coconut milk but the other margarita flavors can shine through better.
Lime juice: Fresh squeezed lime juice is key to a great margarita; fresh limes only!
Orange liquer: I prefer to use cointreau or gran marnier.
Optional ingredients for this cocktail
Toasted coconut: A toasted coconut rim brings extra flavor to this drink!
Lime wedges: I love to serve this drink with a lime wedge or lime circle as a nice colourful garnish.
Lime zest: Freshly grate lime zest over the top of the cocktail for more lime flavor.
How to make the toasted coconut rim
Add shredded coconut to a small frying pan and place over medium-low heat. Cook, stirring occasionally, until the coconut becomes fragrant and starts to turn golden brown. Remove from the heat and put the toasted coconut on a small plate to prepare to rim the glass.
Mix the Margarita
To a cocktail shaker add a handful of ice along with the tequila, full fat coconut milk, fresh lime juice and triple sec. Put the top on the shaker and shake vigorously for 20-30 seconds, until the shaker is quite cold. Set aside.
If you don’t have a cocktail shaker, a mason jar with a lid can work too. In this case, you might want to use a small sieve to strain the margarita through after it’s been shaken.
Strain, garnish and serve
Brush honey or agave along the rim of the cocktail glass (or a bit along the side for a unique decoration). Then dip the rim of the glass (and/or side of the glass) into the toasted coconut, sort of turning the glass to adhere the coconut.
Serve on the rocks: Add a handful of ice to the prepared cocktail glass and strain the coconut margarita into the glass.
Straight-up: Strain the coconut margarita directly into a low cocktail glass or even a coupe.
Variations and substitutions to customize the margarita recipe
For a sweeter margarita: If you prefer a sweeter margarita, add 1/2-1 ounce agave or 1/2-1 ounce of simple syrup.
Add some heat: Rim the cocktail with a combination of toasted coconut and Tajin (a spicy spice mixture) for some extra heat. The combination of spicy and sweet is divine!
Orange liqueur: I prefer to use cointreau or gran marnier but in a pinch you can use triple sec.
Extra coconut flavor: For extra coconut flavor add 1 ounce more coconut milk.
For a stronger drink: Swap the amounts of tequila and coconut milk. So, use 3 oz tequila and 2 oz coconut milk.
How to make a pitcher of coconut margaritas
This margarita recipes makes 1 cocktail. So, you can times this recipe by how many people you want to serve.
I generally like to make a pitcher that serves 6-8 people. To make this margarita for a crown, add the following to a large pitcher and still well to combine.
- 24 oz full fat coconut milk from a can
- 16 oz tequila
- 4 oz fresh-squeezed lime juice
- 4 oz cointreau or gran marnier (or substitute triple sec)
You can add the toasted coconut flakes to the rims of your glasses ahead of time so all you have to do is stir the coconut margarita, add ice to the prepared glasses and pour the margarita into the glasses.
What should I do with the leftover coconut milk?
If you don’t use up the coconut milk, it can be stored in an airtight container or glass jar in the fridge for 3-5 days. Some other ways to enjoy the leftover coconut milk:
- Add to smoothies with your favourite fruit (like my mojito smoothie recipe)
- Add to overnight oats for a creamy twist
- Make coconut rice by replacing half of the water with coconut milk
- Pout the coconut milk into an ice cube tray, freeze and store the coconut milk cubes in the freezer for use in smoothies or soups
Perfect appetizers and main dishes to pair with this margarita
- Easy Cauliflower Tacos
- Cheesy Jalapeno Popper Puff Pastry Cheese Twists
- Easy Chili Lime Baked Salmon with Mango Salsa
- Spicy Turkey Burgers with Dill Slaw
- Mini Chicken & Waffles Bites with Hot Honey
- Easy and Delicious Grilled Chili Lime Chicken Thighs
FAQs
YES! See in the above post for specific ingredient amounts to make a pitcher. Or, use the toggle in the recipe card to change the servings from 1 to 6 or 8 or however many margaritas you’re trying to make.
In a pinch, you can use triple sec.
I have not tested coconut tequila in this recipe, however, the flavor would go well. Just note that the coconut flavor would be even more enhanced.
Yes! Substitute the alcohol with a non-alcoholic tequila and non-alcoholic triple sec.
While I love the creamy-tart combination of this drink, if using a sweetener I like to use agave or simple syrup.
More summer cocktails to make from the blog:
- Refreshing Watermelon Mojito Cocktail for Summer
- Strawberry Bourbon Smash Cocktail with Fresh Basil
- The Best Peach Whiskey Smash Cocktails for Summer
The Easiest Coconut Margarita Recipe (with coconut milk)
Equipment
- cocktail shaker
- lime juicer
Ingredients
For one margarita
- 3 oz full fat coconut milk from a can (for extra coconut flavor add 1 ounce more coconut milk)
- 2 oz silver tequila
- 1/2 oz (1 tbsp) fresh-squeezed lime juice
- 1/2 oz (1 tbsp) cointreau or gran marnier (or substitute triple sec)
- ice cubes
Garnishes (optional)
- lime wedges and/or lime zest
- honey or agave
- toasted shredded coconut (use about 1/4 cup sweetened shredded coconut)
Instructions
- To garnish the rim of the cocktail glass, toast sweetened shredded coconut in a small pan over medium-low heat until starting to turn golden brown, stir occasionally. Add the toasted coconut to a plate and spread into an even layer. Brush honey or agave along the rim of the cocktail glass. Then, dip the rim into the toasted coconut, sort of turning and swirling to adhere the coconut to the rim of the glass. Set aside.
- To a cocktail shaker add a handful of ice along with the tequila, full fat coconut milk, lime juice and triple sec. Put the top on the shaker and shake vigorously for 20-30 seconds, until the shaker is quite cold.
- Add some ice to the prepared cocktail glass and strain the coconut margarita into the glass, garnish with a lime wedge or fresh lime zest and enjoy!
Notes
- See the full blog post above for tips, tricks, variations and how to make a pitchers of these coconut margaritas.
