Coconut Margarita
Celebrate warmer weather with a coconut margarita! Made with coconut, tequila, triple sec, lime juice, and rimmed with toasted coconut.
Servings: 2 drinks
Ingredients
- ½ cup shredded coconut, for rimming glass
- 3 ounces blanco tequila
- 2 ounces cream of coconut, plus more for rimming glass
- 1 ½ ounces triple sec
- 1 ½ ounces lime juice, about 2 limes
Instructions
- Toast the shredded coconut in a small skillet over high medium-heat, stirring constantly, until lightly browned. The coconut shreds will toast very quickly, about 3-4 minutes. Set aside on a plate in a single layer to cool completely.
- In a cocktail shaker, add the tequila, cream of coconut, triple sec, and lime juice. Cover and shake to combine.
- Prepare the glasses by rimming them with a little bit of additional cream of coconut. Roll the rims of the glasses over the toasted coconut so they stick.
- Strain the coconut margarita into the prepared glasses and serve.
Notes
- Add more tropical flavor by adding 2 ounces of pineapple juice or orange juice.
- Make it spicy. Rim the glasses with a combination of toasted coconut and tajin for a hint of spice.
- To make a frozen coconut margarita, blend all the ingredients with ice for a slushy, frozen treat.
Nutrition
Serving: 1drink | Calories: 292kcal | Carbohydrates: 28g | Protein: 0.1g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 17mg | Potassium: 32mg | Fiber: 1g | Sugar: 26g | Vitamin A: 11IU | Vitamin C: 6mg | Calcium: 3mg | Iron: 0.1mg