Creamy, refreshing, and just a little bit indulgent, a Coconut Cream Margarita is the kind of drink that makes any evening feel like vacation. It blends the bright, zesty personality of a classic margarita with the silky richness of coconut. The result is balanced and not overly sweet, with a texture that feels luxurious without being heavy.
Whether you’re hosting friends or winding down after a long day, this cocktail hits the sweet spot between familiar and fun.
What Makes This Recipe So Good
This recipe respects the margarita’s core—tequila, lime, and orange liqueur—but adds coconut cream for a smooth, dessert-like finish. It’s not a slushy or a milkshake; it’s still crisp and cocktail-forward, just creamier.
- Balanced flavor: Fresh lime juice brightens the richness of the coconut.
- Simple ingredients: No obscure syrups or specialty mixers required.
- Flexible sweetness: Adjust with simple syrup or agave to your taste.
- Beautiful presentation: A toasted coconut rim looks impressive with minimal effort.
- Make-ahead friendly: You can batch it for gatherings and shake to order.
Shopping List
- Tequila blanco (100% agave is best)
- Orange liqueur (Cointreau or triple sec)
- Coconut cream (not coconut milk; look for “cream of coconut” or canned coconut cream)
- Fresh limes (for juice and garnish)
- Simple syrup or agave nectar (optional, to taste)
- Kosher salt or flaky sea salt (for the rim)
- Shredded coconut (optional, for rim; lightly toasted is great)
- Ice (cubes for shaking; pebble ice if serving over crushed ice)
Instructions
- Prepare the rim: Mix 2 parts kosher salt with 1 part finely chopped toasted shredded coconut on a small plate. Run a lime wedge around the rim of your glass, then dip it into the mixture.
Set aside.
- Juice the limes: You’ll need about 1 ounce of fresh lime juice per drink. Fresh juice makes a big difference here.
- Measure the spirits: In a cocktail shaker, add 2 ounces tequila blanco and 1 ounce orange liqueur.
- Add the coconut: Spoon in 1 to 1.25 ounces of coconut cream. If it’s very thick, stir the can first to combine.
- Sweeten to taste: Add 0 to 0.5 ounce simple syrup or agave if you prefer a sweeter, creamier profile.
- Add lime and ice: Pour in 1 ounce fresh lime juice and fill the shaker with ice.
- Shake well: Shake vigorously for 15 to 20 seconds until the shaker is very cold.
The goal is a silky, well-chilled drink.
- Strain and serve: Strain into a chilled rocks glass over fresh ice. For a smoother texture, use a fine strainer to catch coconut solids.
- Garnish: Add a lime wheel or wedge. A sprinkle of toasted coconut on top is a nice touch.
- Taste and adjust: If it’s too tart, add a few drops of simple syrup.
If it’s too rich, squeeze in more lime.
How to Store
If you’re batching, combine tequila, orange liqueur, coconut cream, and simple syrup in a sealed bottle and chill for up to 3 days. Add fresh lime juice just before serving for the brightest flavor. Shake each serving with ice to achieve that creamy texture.
Leftover opened coconut cream should be transferred to an airtight container and refrigerated for 5–7 days.
Stir before using. You can also freeze coconut cream in small portions for up to 2 months.
Health Benefits
- Coconut contains MCTs: Coconut cream provides medium-chain triglycerides, which your body can use for quick energy.
- Vitamin C from lime: Fresh lime juice adds a small dose of vitamin C and bright flavor without added sugar.
- Customizable sweetness: You control the sweetener, making it easy to keep sugars modest compared to pre-made mixes.
- Dairy-free: Creamy texture without dairy, helpful for those avoiding lactose.
Of course, it’s still a cocktail. Enjoy responsibly and be mindful of alcohol and calorie intake.
Pitfalls to Watch Out For
- Using coconut milk instead of coconut cream: Coconut milk is thinner and will water down the drink.
Look for “cream of coconut” or canned coconut cream.
- Too much sweetness: Cream of coconut can be sweet. Taste before adding extra syrup.
- Skipping fresh lime: Bottled lime juice often tastes flat or bitter. Fresh juice gives the best balance.
- Poor-quality tequila: Choose 100% agave tequila.
Cheaper blends can taste harsh against the delicate coconut.
- Not shaking hard enough: A firm shake chills the drink and emulsifies the coconut cream for that silky finish.
- Heavy salt rim: Too much salt can drown out the coconut. Use a light, even rim.
Variations You Can Try
- Spicy Coconut Margarita: Muddle a few jalapeño slices in the shaker, or add a pinch of chili powder. A Tajín rim is great here.
- Pineapple Coconut: Add 1 ounce fresh pineapple juice and reduce the simple syrup.
It’s bright and tropical.
- Mezcal Coconut Margarita: Swap 0.5 to 1 ounce of tequila for mezcal. The smoky note plays beautifully with coconut.
- Frozen Version: Blend all ingredients with 1 to 1.5 cups of ice until slushy. Use a bit more lime to keep the flavor lively.
- Skinny(ish) Take: Use coconut cream sparingly (0.75 ounce) and skip the sweetener.
Still creamy, just lighter.
- Vanilla-Coconut: Add 2–3 drops of real vanilla extract. It rounds out the coconut and adds a dessert angle.
FAQ
Can I use coconut milk instead of coconut cream?
You can, but the drink will be thinner and less lush. If using coconut milk, choose full-fat and shake the can well.
Consider adding a little more to achieve the desired body.
What’s the best tequila for this cocktail?
Tequila blanco made from 100% agave is ideal. It’s clean and bright, which pairs well with lime and coconut without overpowering them.
Is cream of coconut the same as coconut cream?
They’re similar but not identical. Cream of coconut is usually sweetened and very smooth, while coconut cream is typically unsweetened and thicker.
Either can work—just adjust sweetener accordingly.
Can I make a big batch for a party?
Yes. Multiply the recipe, mix everything except the lime, and chill. Add fresh lime and shake individual servings with ice for the best texture.
How do I toast coconut for the rim?
Spread shredded coconut on a dry skillet over medium heat and stir until golden, 3 to 5 minutes.
Let it cool completely before using it on the rim.
What if my coconut cream is chunky?
Warm the sealed can briefly in a bowl of warm water and shake it well. You can also whisk it until smooth before measuring.
Can I make it non-alcoholic?
Yes. Use fresh lime juice, coconut cream, a splash of orange juice, and a touch of simple syrup.
Shake with ice and serve the same way.
Should I serve it up or on the rocks?
Both work. On the rocks feels more relaxed and keeps the drink cold longer. If serving up, double strain into a chilled coupe for a smooth finish.
Wrapping Up
The Coconut Cream Margarita keeps everything you love about a classic marg while adding a hint of tropical luxury.
It’s easy to make, easy to batch, and endlessly customizable. With the right tequila, fresh lime, and a good shake, you’ll get a silky, balanced cocktail that feels special without being fussy. Mix one tonight and let the glass do the traveling.
