Coconut Margarita
An easy Christmassy Coconut Margarita recipe to celebrate winter with a delicious white cocktail.
- Prep time
- 10 min
- Cook time
- 7 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 5 oz Tequila Blanco (or Silver tequila)
- 4 oz Triple Sec (or Grand Marnier)
- 4 oz Lime Juice
- 3 oz Coconut Syrup (or simple syrup or coconut nectar)
- 3 oz Coconut Cream
- 4 oz Coconut Milk
- 2/3 cup Crushed Ice (divided)
- 2 tablespoons Toasted Shredded Coconut
- 1 Lime Wedge
- 1/2 teaspoon Coconut Extract
Instructions
- 1
Place the toasted shredded coconut into a small shallow plate, wide enough to fit the diameter of your margarita glass. Set aside.
- 2
Rub the rim of a margarita glass with a lime wedge to wet about 2-3 mm of the rim.
- 3
Dip the glass upside down into shredded coconut, moving in a circular motion to stick the coconut to the wet part of the rim. Place the prepared glass in the freezer for at least 20 minutes, or fill it with ice to keep it cold.
- 4
In a cocktail shaker, add 1/3 cup crushed ice, tequila, triple sec, cream of coconut, coconut milk, freshly squeezed lime juice.
- 5
Close the shaker and shake vigorously for 60 seconds - that's long but worth it!
- 6
Remove the glass from the freezer. Fill it with 1/3 cup crushed ice and strain the cocktail over the glass into the prepared glass.
- 7
Enjoy immediately and garnish the glass with additional lime wedges on the rim or toasted coconut flakes.