For my first margarita post on Burrata and Bubbles, I published a recipe for the classic margarita. I strongly believe everyone should have a go-to classic margarita recipe that ditches the mix and uses only tequila, triple sec, fresh lime juice and a touch of simple syrup if desired. With that in mind, it made sense to kick-off the blog with a good stand-by recipe. But now that we have a baseline for a proper margarita, it’s time to have some fun with flavored margaritas, which makes my heart happy. Don’t get me wrong. I love a classic margarita, but it’s always fun to add a little flavor twist. So without further ado, I present this recipe for a coconut margarita.
When I decided to make these margaritas, it started as a craving. Any time I’m somewhere tropical or by a pool, I ambitiously try to drink my weight in pina coladas — a noble goal. And as I often do, I was daydreaming about how great it’d be to spend the day wasting away at the beach. Of course, that made me think of pina coladas, and then my brain thought, “Hey! Coconut margaritas would make for a good time.” And that they did.
I took the Pepsi Challenge and made these margaritas with both coconut milk and cream of coconut to see how the ingredients compared. Matt and I agreed that cream of coconut was the winner. Now, the coconut milk was still enjoyable. We certainly finished our drinks without a problem, but the coconut flavor wasn’t as prominent. Cream of coconut is also one of the classic ingredients in a pina colada, so it gave that exact sweetness I was craving.
And, yes, I’m sure coconut milk is the healthier option with no artificial ingredients and blah, blah, blah. But come on. We’re drinking margaritas here. There’s a time and a place for healthful drink options, and it’s not when margaritas are involved.
Given that I was going for that kind of sweetness you get in a pina colada, I used 3 ounces of cream of coconut. If you don’t like your drinks sweet, you may want to tone down the cream of coconut. But if you’re like me and dig pina coladas, 3 ounces should be just right.
My tropical pico de gallo with mango, papaya, toasted coconut and fresh ginger is an obvious choice with this coconut margarita. You also can’t go wrong with a shrimp and grilled pineapple salad.
If you’re craving dessert, a lime sorbet is a delicious pairing. You could even throw a scoop of sorbet into your coconut margarita for a fun adult float. And who doesn’t love fun adult floats?
So let’s take advantage of this summer weather and make a batch of these coconut margaritas for your next patio dinner. This coconut margarita is everything I love in a summer cocktail, and I hope you love them too. Per usual, let me know how you enjoy them in the comment section and don’t forget to sign up for my newsletter.
Need More Margaritas in Your Life? Please Enjoy These Other Burrata and Bubbles Recipes.
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This tropical, fruity coconut margarita will trick you into thinking you’re sipping cocktails on the beach. It’s sweet, tart and delicious.
3 ounces cream of coconut (not coconut milk)
2 ounces tequila
1 ounce triple sec or Grand Marnier
1 lime, juiced
Honey, optional, for garnish
Sea salt, optional, for garnish
Toasted coconut, optional, for garnish
1 lime slice, optional, for garnish
- Pour cream of coconut, tequila, triple sec and lime juice in a cocktail shaker. Add a handful of ice. Put the top on the shaker and shake for about 15 seconds.
- Spread the honey on a plate and the sea salt and toasted coconut on another plate. Dip the serving glass in honey and then in the sea salt and toasted coconut. Add ice to the glass and strain the shaken margarita into the glass. Garnish with a lime slice.
- Category: Cocktails
Keywords: margarita, coconut margarita, tequila cocktail