Creamy Coconut Margaritas
Prep time: 
Total time: 
Serves: 1 drink
  • for the toasted coconut rim:
  • ¼ cup toasted coconut flakes
  • 1 tablespoon sugar
  • ¼ teaspoon kosher salt
  • zest of 1 lime
  • for the margarita:
  • 2 ounces canned coconut milk, mixed well
  • 1 ounce fresh lime juice
  • 2 ounces silver tequila
  • 1 ounce Cointreau (or triple sec)
  • 1-2 ounces simple syrup*
  • ice
  1. Begin by making the toasted coconut rim. In a food processor or blender, blitz the toasted coconut, sugar, salt, and lime zest until combined and the coconut becomes a coarse powder. Pour the mixture onto a plate and spread out into an even layer.
  2. In a mixing glass, combine the coconut milk, lime juice, tequila, triple sec, and simple syrup--to taste--and stir to combine well. Wet the rim of a glass with a wedge of lime and dip the rim into the toasted coconut mixture. Fill the glass with ice and pour over the margarita mixture. Serve with an paper umbrella and wedge of lime.
Simple syrup is a 1:1 mixture of sugar and water. Just combine both in a saucepan, heat to melt the sugar, bring to a boil for 1 minute, and remove from the heat. Pour the cooled syrup into a lidded container and store in the refrigerator to use as needed.
Recipe by at