Coconut Margarita with Toasted Coconut Rim
This tropical twist on a classic margarita blends creamy coconut with zesty lime for a cocktail that’s both refreshing and indulgent. A toasted coconut rim adds extra flavor — and plenty of island charm.
Ingredients
For the toasted coconut rim:
For the toasted coconut rim:
- 1/4 cup sweetened shredded coconut (or unsweetened for less sweetness)
- 1 tablespoon granulated sugar (optional)
- 1 lime wedge
For the margarita:
- 2 ounces silver tequila
- 1 ounce triple sec (such as Cointreau)
- 1 1/2 ounces cream of coconut (such as Coco López)
- 1 ounce fresh lime juice
- 1 ounce coconut water or pineapple juice (optional)
- Ice
Instructions
- Toast the coconut: In a small skillet over medium heat, stir coconut (and sugar, if using) for 3–4 minutes until golden. Transfer to a shallow plate to cool.
- Prepare the glass: Run a lime wedge around the rim of a margarita or rocks glass. Dip into toasted coconut.
- Mix the margarita: In a shaker, combine tequila, triple sec, cream of coconut, lime juice, and coconut water or pineapple juice. Add ice and shake for 15–20 seconds.
- Serve: Fill prepared glass with ice, strain in margarita, and garnish with lime or extra coconut.
Pro tip: For a frozen version, blend ingredients with 1 to 1 1/2 cups of ice until smooth.