Ditch the margarita mix and make this coconut margarita with fresh, real ingredients from scratch! The only thing better than a margarita is a margarita that tastes like dessert and a tropical vacation at the same time. This Creamy Coconut Margarita Recipe combines fresh lime juice, añejo tequila, cream of coconut, and Grand Marnier for the ultimate summer cocktail!
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These creamy coconut margaritas are perfect for serving alongside homemade guacamole, Hawaiian sliders, Big Mac tacos, or cheesy antojitos for a delicious meal. There's no shortage of easy summer recipes around here to help you pull together the ultimate party spread!
Why You'll Love This Recipe
- They taste like sunshine in a glass. The coconut, lime, Grand Marnier, añejo tequila combination creates a tropical cocktail that instantly feels like a beach getaway!
- The toasted coconut rim makes them extra special. The rim adds texture and aroma and makes for a beautiful presentation. On top of that, these coconut margaritas are made with top-shelf liquor for a luxury taste.
- These coconut margaritas are rich and creamy without being heavy. The cream of coconut gives these margaritas a luxurious texture while the fresh lime juice keeps everything bright and balanced.
- Surprisingly easy to make. Just add all of the ingredients to a shaker, shake, and pour.
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Ingredients You'll Need
- Añejo Tequila - Adds a rich, smooth flavor that pairs perfectly with the cream of coconut. If you only have blanco or reposado tequila on hand, those will still work.
- Grand Marnier - Grand Marnier adds the classic orange liqueur flavor found in traditional margaritas with a little extra depth and complexity. Triple sec or Cointreau can be substituted if needed.
- Cream of Coconut - Cream of coconut gives this coconut margarita its signature sweetness, creamy texture, and tropical coconut flavor.
- Light Simple Syrup - My light simple syrup adds just the right amount of sweetness without overpowering the cocktail.
- Toasted Coconut - The toasted coconut rim is completely optional, but it adds a delicious nutty coconut flavor and makes these margaritas feel extra special.
A full list of ingredients with exact quantities can be found on the recipe card below.
Easy Recipe Variations
- Frozen Coconut Margaritas - For a frozen version, add all of the ingredients to a high-powered blender along with 2-3 cups of ice and blend until smooth. These will be less potent than the original recipe due to the additional ice.
- Pineapple Coconut Margaritas - To make a pineapple coconut margarita, replace half of the lime juice with pineapple juice.
- Coconut Margarita Pitcher - Serving a crowd? Simply multiply the ingredients by four or six and mix everything together in a large pitcher. Store it in the refrigerator until ready to serve and add ice only when pouring the individual drinks to prevent dilution.
How To Make This Creamy Coconut Margarita Recipe
Step 1
To make the toasted coconut for the rim, add 1 cup of shredded coconut to a skillet and heat over medium heat, stirring frequently for 2-3 minutes until lightly browned.
To rim the glasses, add a small amount of cream of coconut to a plate. Dip the rim of each glass into the cream of coconut, then into the toasted coconut, gently pressing it so it sticks.
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Step 2
Into a cocktail shaker, add the añejo tequila, Grand Marnier, fresh lime juice, cream of coconut and light simple syrup. Add a large handful of ice and shake vigorously for about 15 seconds.
Step 3
Fill a margarita glass, rocks glass, or coupe glass with crushed ice. Strain the cocktail over the ice.
Step 4
Garnish with a thin lime wheel or a sprinkle of extra toasted coconut. Serve immediately and enjoy!
This creamy coconut margarita recipe pairs perfectly with so many summer meals. I love serving them alongside my grilled bang bang shrimp skewers, a classic beef burger or with these blackened shrimp taco bowls!
Easy Pro Tips
- Chill the glasses in the freezer for a few hours beforehand. A frosty glass will help keep the coconut margarita cold longer.
- Use fresh lime juice. Freshly squeezed lime juice makes a huge difference in margaritas. Bottled lime juice tends to taste dull and less vibrant.
- Adjust the sweetness. Start with the recommended amount of simple syrup and adjust to taste depending on how sweet you like your cocktails.
Storage & Make-Ahead Tips
These coconut margaritas can easily be prepared ahead of time for parties or entertaining. Simply combine all of the ingredients in a sealed jar, pitcher, or airtight container and store them in the refrigerator for up to 24 hours.
Wait to add the ice until right before serving. Adding the ice too early will dilute the cocktail and water down the flavors.
Frequently Asked Questions
A coconut margarita is a tropical twist on a classic margarita made with tequila, orange liqueur, lime juice, and cream of coconut for a rich and creamy texture.
Yes, cream of coconut provides the sweetness, creamy texture, and coconut flavor that make this cocktail unique. Coconut milk or cream will produce different results.
I prefer añejo tequila for its smooth, rich flavor. Blanco tequila creates a brighter margarita, and reposado is a balance between the two.
More Summer Cocktail Recipes
These are my favorite summer cocktail recipes:
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Print Recipe Pin RecipeEquipment
- Cocktail Shaker
- Cocktail Glasses
- Shot Glass or Measuring Cup
Ingredients
- 2 oz Añejo Tequila
- 1 oz Cream of Coconut + more for rimming glasses
- 1 oz Fresh Lime Juice
- ¾ oz Grand Marnier
- ½ oz Light Simple Syrup
- 1 cup Shredded Coconut optional
- Ice Cubes for shaking
- Crushed Ice for serving
Instructions
- Toast the shredded coconut in a dry skillet over medium heat for 2-3 minutes, stirring frequently until golden brown. Transfer it to a shallow plate to cool.
- On a separate small shallow plate, add a small amount of cream of coconut. Dip the rim of the glass into the cream of coconut, then into the toasted coconut, gently pressing it so it sticks.
- Into a cocktail shaker, add the tequila, cream of coconut, lime juice, Grand Marnier, and simple syrup. Add a large handful of ice and shake for 15 seconds, or until the shaker is frosty and cold.
- Fill the prepared glass halfway with crushed ice and strain the coconut margarita mixture over top. Garnish with a lime wheel or extra toasted coconut and serve immediately.
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Notes
- Añejo Tequila: Gives this cocktail a deep and delicious flavor, but if you only have blanco or reposado tequila, those will work too.
- Grand Marnier: Can be substituted for triple sec or Cointreau.
- Light Simple Syrup: My light simple syrup uses half the sugar of regular simple syrup and is still just as delicious!
- Toasted Coconut: Is completely optional, but adds a delicious nutty sweetness to the drink.
- Serving a crowd? All you have to do to make a pitcher of margaritas is multiply the recipe and mix it in a large pitcher. Store it in the refrigerator until you are ready to serve and add ice only when serving the individual drinks to avoid dilution.
Nutrition
The nutritional information provided is an estimate based on an online nutrition calculator and it will vary based on the ingredients that you use.
Jessica says
The idea for this creamy coconut margarita came to me while I was trying to develop a different margarita recipe. The addition of cream of coconut to that recipe was PERFECT, and thus, these cocktails were born (and they are delish)!