Creamy Coconut Margarita
Put the lime in the coconut, and you get a really delicious drink! It's easy to whip up a tropical Coconut Margarita with a rim of spicy Tajín seasoning.
Prep Time15 minutes mins
Total Time15 minutes mins
Course: Cinco de Mayo, cocktails, Drinks
Cuisine: American
Servings: 2 servings
Calories: 437kcal
- 4 ounces tequila (silver or blanca)
- ⅓ cup sweetened cream of coconut (like Coco Real or Coco Lopez)
- 2 ounces fresh or good-quality bottled lime juice
- 2 tablespoons agave syrup (plus more to coat the rims)
- Ice (for the cocktail shaker and for the drinksk,)
- 2 tablespoons Tajín chili-lime seasoning
Blend the liquids:
Pour the 4 ounces tequila, ⅓ cup sweetened cream of coconut, 2 ounces fresh or good-quality bottled lime juice, 2 tablespoons agave syrup, and Ice in a cocktail shaker or large mason jar with a lid. Shake it well to combine everything.
Coat the rims:
Pour extra agave syrup into a shallow dish. Pour the 2 tablespoons Tajín chili-lime seasoning into another shallow dish.
Dip the rims of the glasses first in the agave and then in the Tajín, until they have an even coating.
Optional garnishes:
The cconut tequila cocktails can be served with lime wedges, mint leaves, or with toasted, shredded coconut on the glass rims instead of chili lime seasoning,
- Cream of coconut gives this cocktail sweetness and rich coconut flavor. Look for cream of coconut in the section where drink mixers are kept, in grocery stores or liquor stores. (This is not the same as coconut cream or coconut milk.)
- If you don't own any margarita glasses, you can use stemmed cocktail glasses, rocks glasses, or pint-sized mason jars.
- Mix this margarita just before serving. The ingredients tend to separate when made in advance.
Serving: 1drink | Calories: 437kcal | Carbohydrates: 57g | Protein: 1g | Fat: 9g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.1g | Sodium: 31mg | Potassium: 195mg | Fiber: 4g | Sugar: 48g | Vitamin A: 3462IU | Vitamin C: 12mg | Calcium: 20mg | Iron: 2mg