If you want to pretend you're on a tropical escape, do yourself a favor and whip up this sweet and tart coconut margarita! Made with cream of coconut and fresh lime juice, this is one margarita full of tropical flavor. With just one sip, this fruity coconut margarita will trick you into thinking you're sipping refreshing cocktails on a beach getaway.
3ouncescream of coconutnot coconut milk or coconut cream (see note)
1ounceorange liqueurpreferably Cointreau or Grand Marnier
1ouncefreshly squeezed lime juiceabout 1 lime
Additional lime sliceoptional, for garnish
For a garnished toasted coconut rim, spread the honey on a plate and the toasted coconut on another plate. Dip the serving glass in honey and then swirl in the toasted coconut. Set aside.
Pour cream of coconut, tequila, orange liqueur and lime juice in a cocktail shaker. Add a handful of ice. Put the top on the shaker and shake vigorously for about 15-30 seconds.
Strain the shaken margarita into the garnished glass filled with more ice. Garnish with a lime slice. Enjoy!
Pitcher recipe: For an eight-serving pitcher, stir together 3 cups cream of coconut, 2 cups tequila, 1 cup orange liqueur and 1 cup freshly squeezed lime juice (about eight limes). Refrigerate for up to a day. Stir again before serving.
There is a difference between coconut milk, coconut cream and cream of coconut. They are all three different products. Cream of coconut is typically found in the grocery aisle with drink mixers. It has a syrup-like consistency.
To toast coconut, add to a skillet over medium heat. Cook until the coconut starts to brown and turns fragrant. Stir occasionally. Remove from heat as soon as it toasts.
3 ounces of cream of coconut makes a drink that's sweet like a pina colada. If you prefer your margaritas less sweet, you might prefer to half the amount of cream of coconut.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.