Coconut Margarita

Coconut Margarita

By Sina Torner / Last updated on May 23, 2022 

First published on April 5, 2022 

The Coconut Margarita is a tropical, sweet, rich yet still super refreshing take on the Mexican classic. It's a cocktail you never knew you needed until you had the first sip.

A Coconut Margarita feels like the perfect combination of two of our all-time favorites, the Margarita - obviously- and the Piña Colada. Some even say it takes out the best of both cocktails and creates something even better.

Perhaps, I would not go as far as to say that - the classic Margarita is hard to beat, and so is a Piña Colada when executed the right way. But the Coconut Margarita definitely doesn't have to hide behind those two and deserves a top spot in the list of riffs on a classic Margaritas.

Ingredients of a Coconut Margarita

The Margarita is a classic and simple three-ingredient cocktail. All you need is Tequila, Triple Sec, and lime juice. For the coconut version, this list gets extended by one more ingredient, namely the cream of coconut. -No coconut cream or coconut milk.

Yet, as we all know, a genuine Margarita isn't complete without the salt rim. So, technically, that makes the original drink a four-ingredient cocktail - with the fourth component, the salt, being replaced by shredded coconut.

Regarding the Tequila, check out our post about the best Tequilas for Margaritas. A hand-picked list of different Tequilas that work perfectly in classic recipes and twists.

Tools you need for your Coconut Margarita

I know, I make it sound like you need a whole toolbox full of kitchen gear to make this Margarita. Luckily, that's not the case. But before you get started, I want to briefly mention that a food blender comes in handy instead of a cocktail shaker. It makes your life a lot easier when mixing the cream of coconut with the other ingredients.

You can also try and use your shaker, but you need good shaking skills to pull that off. And if you intend to do more than one or two Coconut Margaritas, it will quickly turn into a serious workout.

Coconut rim for your Margarita

To answer the first question, raw or toasted: both works. It really only depends on the time you want to spend and the occasion you plan to serve your Coconut Margarita. In some instances, a wedding, for example, it might be nice to have an all-white cocktail. If you have enough time for prep and don't necessarily need an all-white drink, toasted coconut shreds are more fragrant and have a nice texture.

To apply the shredded coconut to your rim, you can use the juice of a fresh lime wedge. Alternatively, you can use honey and even cream of coconut, too. Both are more sticky than lime juice and create a more even coconut rim. But, personally, I find that bit of tartness from the lime quite pleasant.

So now either moisten the rim of your glass with the lime wedge or dip it in the cream of coconut/honey and then quickly into the shredded coconut laid out on a saucer or a chopping board.

Cream of Coconut vs. Coconut Cream

That one is important, so make a big exclamation mark on your shopping list. There's coconut cream and cream of coconut, and they are not the same. The latter is sweetened -a lot- and has lower fat content than coconut cream. Also, cream of coconut brings more of that beautiful coconut flavor to your drink. In short, both are very different products. One is for cooking, the other for cocktails, and unfortunately, they are not interchangeable.

In the US, the thick, syrup-like cream of coconut usually is sold in a bottle, whereas coconut cream comes in a can. In many other countries, both products are canned, so read the label carefully.

What to do if you accidentally bought coconut cream?

Well, that's a bummer. You can make cream of coconut at home with the help of coconut milk and sugar. But due to the significantly different fat contents, it's not that easy with coconut cream. But this information is not getting you anywhere when the ship has already sailed. Your best option would be mixing 1 part of simple syrup with 1 part coconut cream. It won't be the same, but it's as close as it gets. And on a more cheerful note, it will still make for a very good cocktail 🙂

Coconut Margarita

Coconut Margarita

A tropical twist that brings the fresh taste of coconut to the Mexican classic.
Prep Time: 5 minutes
Course: Drinks
Cuisine: Mexican
Keyword: coconut, Tequila
Servings: 1
Calories: 351kcal
Cost: $3.10


  • 1 Food Blender
  • 1 Strainer


  • oz Silver Tequila
  • oz Cream of Coconut
  • ¾ oz fresh lime juice
  • ½ oz Triple sec
  • 1 lime wedge
  • 1 cup shredded coconut


  • Moisten the rim of your Martini glass with a lime wedge
  • Dip the rim of your glass in shredded coconut. Set aside while preparing the cocktail.
  • Combine Tequila, Triple Sec, cream of coconut, and lime juice in a blender until smooth.
  • Use a strainer to pour the mixture over ice into your prepared glass.


Serving: 4.5oz | Calories: 351kcal | Carbohydrates: 135g | Protein: 2.4g | Fat: 19.575g | Saturated Fat: 18g | Sodium: 1.5mg | Potassium: 87.75mg | Sugar: 118.28g | Vitamin C: 22.5mg | Calcium: 10.5mg | Iron: 0.23mg
Tried this recipe?Let us know how it was!


Prepare this Coconut Margarita in larger batches to save yourself some time.

Put all ingredients in the fridge a couple of hours before using them. Because you don't shake them with ice, they won't be cooled down during the mixing process as it is the case with other cocktails.

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