Coconut Margarita Recipe
Coconut Margaritas are one of my favorite margarita variations! They're fresh and zippy from the lime juice with a tropical feel that you won't be able to get enough of.
Prep Time: 5 minutes
Makes: 1 cocktail
Ingredients
For the Rim:
- 1/3 cup unsweetened shredded coconut flakes
- 2 teaspoons tajin
- 1 teaspoon sugar
Coconut Margaritas:
- 2 oz Tequila
- 1 oz Grand Marnier
- 1 1/2 oz Lime Juice
- 2 teaspoons toasted coconut bits
- 1 oz Cream of Coconut
- 2-3 drops coconut extract optional
- Lime wedges for serving
Instructions
- Preheat an oven to 350 degrees F. Spread the coconut out in an even layer on a small baking sheet. Bake for 5 minutes, until lightly golden brown. Cool and then blitz in a food processor, or finely chop with a knife into small bits.
- To make the rim coating: combine 1/4 cup coconut bits with the tajin and sugar. Mix well and pour into a shallow plate.
- Using a lime wedge, coat the rim of a glass with lime juice and dip the glass in the toasted coconut mixture, and set aside.
- To make the coconut margaritas: In a cocktail shaker combine the tequila, Grand Marnier, lime juice, cream of coconut, toasted coconut bits, and coconut extract. Add a few ice cubes, top the shaker with the lid, and shake vigorously for 10 seconds.
- Add ice to the prepared glass and strain the contents of the cocktail shaker into the glass. Enjoy!
Notes
I like my margaritas a bit on the stronger side--to tone this margarita down, decrease the amount of tequila to 1.5 ounces and Grand Marnier to .5 oz.
I like my margaritas very citrus-forward. To make this margarita a little less sour, decrease the lime juice to 1 oz.
Nutrition
Serving: 1drinkCalories: 335kcalCarbohydrates: 27gFat: 5gSodium: 15mgSugar: 27g