Creamy Coconut Margarita
This coconut margarita combines tequila, lime, and cream of coconut with a toasted coconut rim. This zingy and creamy spin on the classic cocktail is easy to whip up and always impresses everyone!
- Prep
- 5 min
- Total
- 5 min
- Yield
- 1
Ingredients 6
- Sweetened shredded coconut, for the rim
- 2 ounces tequila blanco
- ½ ounce triple sec (or Cointreau )
- ½ ounce fresh lime juice
- 1 ounce cream of coconut ( not coconut cream — see Notes)
- Ice, for serving (try clear ice )
Method 4
- 01
Toast the coconut . Remove it from the heat and place it in a single layer on a plate.
- 02
Add a bit of extra cream of coconut to a separate plate and dip the edge of the rim of the glass into it. Then dip the rim into the plate of toasted coconut.
- 03
Place the tequila, triple sec, lime juice, and cream of coconut in a cocktail shaker and add one handful ice. Shake until cold. Strain the margarita into the glass with the coconut rim. Fill the glass with ice and serve.
- 04
For a pitcher: add 2 cups tequila, ½ cup triple sec, ½ cup lime juice, and 1 cup cream of coconut to a pitcher. Add 3 handfuls ice and stir.
Provenance
- recipe-clones/acouplecooks-data
Fingerprint sha256:be181f9fcf6161135ba69b2936777a683f84adad93ea994c8baf37a89346107b
urn:recipe:ea0796f5-4d40-50a8-aa1e-d5662e78c084