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- 2 Ounces Patron Silver Tequila
- 1 Ounce Malibu Coconut Rum
- ½ Ounce St. Germaine
- 3 Ounces fresh coconut water
- drizzle of Coco Lopez
- fresh vanilla bean, scraped
- 1 fresh lime wedge
Mix Patron, Malibu, St. Germaine, coconut water, and vanilla bean in a shaker. Pour into a glass rimmed with toasted coconut. Drizzle with Coco Lopez and squeeze in a fresh lime wedge. Garnish with a lime peel.
These coconut margaritas are the perfect summer drink. Add a little salt and toasted coconut to the rim of your glass to make it extra fancy.
These coconut margaritas are my take on a drink from one of my favorite San Diego restaurants. I can no longer go to Coasterra so I will bring it to our home!
What kind of tequila to use
The original margarita from Coasterra uses Olmeca Altos Reposado tequila. It is an affordable but delicious tequila that you can find in most liquor stores.
I have made this recipe with several different types of tequila, but I prefer the Olmeca Altos Reposada.
What other ingredients go into a coconut margarita?
There are a lot of margarita recipes out there that call for simple syrup. The only sweetener used in this recipe is the cream of coconut.
A little bit of cream of coconut goes a long way. We usually have it around because I’m just a big fan of tropical drinks in general.
It adds just the right about of coconut flavor and a little bit of sweetness to these margaritas without being over the top.
All you need other than the tequila and the coconut is a little lime juice, some ice and some coconut and salt for the rim of your glass if you want to get fancy.
I used sweetened, shredded coconut and toasted it lightly in a pan for about 5 minutes. You can use any coconut you like or just stick to salt.
My tropical pico de gallo with mango, papaya, toasted coconut and fresh ginger is an obvious choice with this coconut margarita. You also can’t go wrong with a shrimp and grilled pineapple salad.
If you’re craving dessert, a lime sorbet is a delicious pairing. You could even throw a scoop of sorbet into your coconut margarita for a fun adult float. And who doesn't love fun adult floats?
So let’s take advantage of this summer weather and make a batch of these coconut margaritas for your next patio dinner. This coconut margarita is everything I love in a summer cocktail, and I hope you love them too. Per usual, let me know how you enjoy them in the comment section and don't forget to sign up for my newsletter.
COCONUT MARGARITA RECIPE
This recipe makes about 4-6 cocktails
First, combine you Coco Lopez Cream of Coconut, Hornitos Tequila, ice, fresh lime juice, Grand Marnier and 1 heaping tablespoon of toasted coconut in a blender (I love our Vitamix for this!). Next, place remaining toasted coconut on a small plate and rub a lime wedge around rims of two cocktail glasses and then press rims into coconut.
Pour your Coconut Margarita mixture into the glasses, add a wedge of lime and enjoy!
Do you prefer Margarita’s on the rocks and not blended? Simply place the tequila, Grand Marnier, lime juice, Coco Lopez Cream of Coconut and a wedge of squeezed lime in a cocktail shaker with ice. Shake vigorously eight times, back and forth. Pour into a glass with a coconut rim filled with ice and garnish with a lime wedge. You might also choose to serve this in a martini glass, up without ice.
This recipe not your thing? Do you prefer a tasty classic Margarita? Consider checking out this easy recipe for simply the best scratch Margarita! Cheers friends!
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The Spruce / Karen Hibbard
In a cocktail shaker filled with ice, pour all the ingredients.
The Spruce / Karen Hibbard
The Spruce / Karen Hibbard
Garnish with a pineapple wedge. Serve and enjoy.
The Spruce / Karen Hibbard
- The sour mix is very easy to make at home and is nothing more than lemon-lime-flavored simple syrup. You can control the flavor to suit your taste and it's much better tasting and cheaper than buying those sugary sour mixes at the liquor store. is also highly recommended. The average lime yields between 1/2 and 1 ounce of juice, so you can easily get one or two margaritas out of a single fruit.
- If you have an electric juicer, grab a fresh pineapple. You'll want it for the garnish, anyway. It will produce a superior coco margarita to one made with canned pineapple juice.
- Pineapples are so juicy that you can even muddle chunks to extract the juice without a juicer. It takes a little more work, but it's one of the easier fruits to juice by hand. Simply strain out the chunks of pineapple through a fine mesh strainer, pressing it to get as much juice as possible. Squeezing it in a cheesecloth bundle can also maximize your juice yield.
Coconut Cream and Lime Margarita
Blanco tequila is a pure form of the agave- based alcohol unlike resposado and añejo tequila , it isn’t aged in wood. Here, the lightest tequila gets a rich and creamy texture from coconut cream, to which the standard mix of orange-flavored liqueur and lime juice is added.
Coconut Cream and Lime Margarita
- Kosher salt, grated lime zest and sugar for rimming glass
- 2 lime wedges
- 2 oz . (60 ml) coconut cream or cream of coconut
- 1 1/ 2 oz (45 ml) blanco tequila
- 1 oz . (30 ml) fresh lime juice
- 1 / 2 oz . (15 ml) Cointreau
- 1/4 oz. (7 ml) simple syrup
1. On a small plate, comb ine equal parts salt, lime zest and sugar and spread in an even layer. Gently rub 1 of the lime wedges around the rim of a rocks glass. Holding the base of the glass, dip the rim into the salt mixture. Place in the refrigerator until ready to use.
2. Just before serving, fill the glass with ice. In a cocktail shaker filled with ice, combine the coconut cream, tequila, lime juice, Cointreau and simple syrup. C over, shake vigorously and strain into the ice-filled glass. Garnish with the remaining lime wedge. S erves 1 .
For updates of our favorite classic cocktails infused with today’s fresh ingredients, check out our book Cocktails: Modern Favorites to Make at Home , by the cooks of the Williams Sonoma Test Kitchen.
Preheat the oven to 325 degrees.
Spread the coconut on a small baking sheet, sprinkle with the lime zest and pinch of salt, mix well, and spread out again. Bake for 5 to 6 minutes, until the coconut is just barely beginning to color it should not brown. Transfer to a small bowl set aside.
Pour some salt onto a small plate. Rub the rims of the glasses with the quartered lime, squeezing a little of the juice over them, then gently dip in the salt, coating the rims all around. Set aside.
Combine the cream of coconut, tequila, orange liqueur and lime juice in a blender and puree until completely smooth. If making slushy-style margaritas, add the ice and blend until almost smooth. Pour into glasses and serve with the toasted flakes on top. Or, if serving on the rocks, fill each glass with about 1/2 cup ice cubes, pour in the margarita mixture, and top with the coconut flakes.
Simple, Low Carb Coconut Margaritas
We recently returned from a Caribbean holiday where I couldn’t get enough of the tropical flavors. So, tonight, I whipped these low carb margaritas with tropical vibe up after a long production day with my team and no one knew they were sugar-free and low carb!
I have lots of sugar free and keto margarita recipes in my arsenal with the blackberry margarita being a fan favorite, however this low carb margarita recipe is a nice way to change it up without the guilt. I love the Torani sugar-free syrups, which I use in my coffee but also some of their keto-friendly flavors like coconut, peach and black cherry are great in keto cocktails as well!
If you need a quick lesson about consuming alcohol on keto and the dos and don’ts, check out this post that breaks down what alcohol is best on keto and what to avoid. As with everything in life, moderation is key but I love that while many diets are a hard “no” when it comes to drinking, on keto, you can enjoy that occasional low carb cocktail without the guilt — the key to sticking to a diet is not feeling deprived and that’s why I love the keto lifestyle…you really can enjoy almost everything! So go ahead and shake up a low carb margarita! Cheers!
The Best Summer Cocktail
Perhaps it&rsquos summer, perhaps it&rsquos the love of the citrusy lime-flavor, or perhaps it&rsquos the overall fresh taste, but a margarita is one of my favorite cocktails. This coconut margarita with strong hints of pineapple is a sweet twist on a classic cocktail.
The simple combination of the classic drink elements such as fresh lime juice, simple syrup, or agave, with new ingredients of coconut milk and pineapple juice, make this cocktail a hit.
I always get excited when I crack open the cocktail menu at any given restaurant (for many obvious reasons) and see a long list of specialty margaritas. I&rsquoll read all the delicious-sounding ingredients mixed together in what sounds like an amazing burst of flavor, and yet, I usually never venture out to try those tasty-sounding concoctions.
Only later do I end up trying my own version at home like this blueberry mint margarita, which encourages me to again try something new the next time.
This drink goes beyond my expectations for a great cocktail. Similar to a pina colada and a margarita at the base but with a sweet and tangy finish. It&rsquos the perfect summer drink.
Mango Coconut Margaritas
These mango coconut margaritas taste just like a creamsicle. Perfect for Cinco de Mayo.
I hope that title doesn&rsquot throw you off. Mango + coconut + tequila? It kinda makes my stomach turn a little bit thinking about the creamy coconut mixing with the tequila. That might have more to do with my 21st birthday, too many tequila shots and an episode of me, the Carlisle hospital and a nurse named Penny who didn&rsquot like being bitten though more than anything else.
I usually can&rsquot do tequila for that exact reason. Margaritas are the only exception. Especially, fruit ones.
Since I know you&rsquore planning on making the best meat on this earth this weekend for Cinco de Mayo or just because it&rsquos amazing and needs no holiday to be enjoyed, I thought I&rsquod share the mango margarita we slurped while devouring that pizza.
Ree has a recipe in her book that I took some liberty in switching up. I barely follow recipes when it comes to food, so drinks are a total wing it kind of thing. How bad can they turn out when alcohol is involved?
Particularly that Patron you see hiding out in the background. Ulysses doesn&rsquot drink alcohol unless it has an umbrella in it and yet every year, friends, coworkers, random acquaintances give him bottles of booze for the holidays. For the sake of my liquor cabinet, I hope they never find out the truth.
So, it&rsquos Friday and if that&rsquos not a good enough excuse for a drink, it&rsquos Cinco de Mayo tomorrow and if that&rsquos not a good enough excuse, there&rsquos no hope for you.
Have a drink, maybe a coconutty, lime infused mango margarita maybe just a beer, kick your feet up and enjoy the weekend!