Whenever I’m craving a cocktail that’s both refreshing and a bit tropical, I end up making a Coconut Lime Margarita. This recipe mixes the creamy taste of coconut with the zippy tang of lime for a super simple drink that’s actually packed with flavor.

Honestly, it’s one of my go-tos for summer hangouts—or just anytime I want to surprise guests with something a little different. The ingredients are easy to find, and the steps? Totally doable, even if you don’t make cocktails often.

I’ll walk you through exactly what I use and how I throw it together, so you can whip up this Coconut Lime Margarita at home. If you’re into coconut and lime, you’ll see just how fast you can mix up this cocktail.

Coconut Lime Margarita Cocktail Recipe

There’s just something about that creamy coconut and tart lime combo. I pay attention to everything, from the tools to the technique, because it all matters if you want the drink to actually taste great.

John

Prep Time 5

Total Time 5

Serving Size

Equipment

Cocktail shaker: I always use a shaker to chill and combine everything.
Jigger or measuring cup: Measuring matters—otherwise the balance gets thrown off.
Fine strainer: I strain the drink so it’s not full of pulp or ice bits.

Citrus juicer or reamer: Fresh lime juice is a must, so this is essential.
Rocks glass or margarita glass: I usually pour it over ice in one of these.
Bar spoon: Sometimes I stir instead of shake, just depends on my mood.

Knife and cutting board: For slicing limes and prepping garnishes, obviously.
Small plate: This is just for holding salt or sugar if I want to rim the glass.
Ice: Lots—for shaking and for serving.

Ingredients

2 oz coconut cream
1.5 oz silver tequila
1 oz fresh lime juice
0.75 oz triple sec or orange liqueur
0.5 oz simple syrup
Ice for shaking and serving
Coarse salt or sugar for rimming glass, optional
Lime wedges for garnish
Shredded coconut for garnish, optional

Instructions

If I want a rimmed glass, I’ll run a lime wedge around the edge and dip it in salt or sugar on a small plate.

I fill my cocktail shaker with ice.
Then I add coconut cream, tequila, lime juice, triple sec, and simple syrup straight into the shaker.
After securing the lid, I shake it hard for 15-20 seconds until everything’s cold and creamy.

If I’m using a strainer, I strain the drink into my prepared glass over fresh ice.
Last step: garnish with a lime wedge and maybe a sprinkle of shredded coconut, if I’m feeling fancy.
Sometimes I’ll blend everything with ice instead of shaking if I’m craving a frozen drink.

Notes

Shaking with plenty of ice really does make the drink extra smooth and icy cold.
I always stick with fresh-squeezed lime juice—it just tastes brighter.
If I want a lighter drink, I’ll use coconut milk instead of coconut cream, but it’s not as rich.
For parties, I’ll make a big batch and then shake each serving before pouring. If someone doesn’t want alcohol, I just leave out the tequila and add a splash of soda water for a coconut lime mocktail.

If the coconut cream is thick, I give it a good stir or warm it a bit so it mixes better. And I always taste before serving, in case it needs a little more or less simple syrup.

Tasting Notes

The first sip always gets me with that perfect balance of tart lime and smooth coconut. Lime juice brings a bright, punchy acidity, while the coconut cream adds a mellow sweetness and a silky feel.

The salt rim? It’s a flavor bomb—makes both the citrus and coconut pop with every sip.

I really like how the earthiness of tequila keeps the drink from getting too sweet. That balance is key.

The finish is light, with just a little lime lingering at the end. Each sip feels super refreshing—honestly, it’s hard to drink it too quickly.

Key Features I notice:

Crisp lime acidity
Smooth coconut body
Touch of salt on each sip

Balanced sweetness and tartness

All these flavors together give the Coconut Lime Margarita its own personality. It’s one I keep coming back to.

Substitute

Sometimes, I want to whip up a Coconut Lime Margarita, but—surprise—I’m missing something. Here are a few swaps I’ve tried that keep things easy and still pretty tasty.

Equipment:

No cocktail shaker? I just grab a jar with a tight lid, or even a water bottle if that’s all I’ve got.

When there’s no citrus juicer around, I’ll just squeeze the limes by hand. It’s messier, but it works.
Measuring gets creative too. If I’m missing a jigger, a tablespoon or even a regular shot glass does the trick.

Ingredients:

If coconut cream is out of stock, I’ll use coconut milk. Sure, it’s lighter, but you still get that coconut vibe.

No fresh lime juice? I reach for bottled lime juice. It’s not quite the same—maybe a bit more tart—but it’s fine in a pinch.
Missing triple sec or orange liqueur? I’ve mixed orange juice with a pinch of sugar, and honestly, it’s not bad.
For tequila, sometimes I want a milder drink and swap in white rum. Not traditional, but it works for me.

Instructions:

If fresh limes are nowhere to be found, I’ll skip the zest garnish or just use a slice of whatever citrus I have.
Low on ice? I chill the glass in the freezer first so the drink stays cold a bit longer. Not perfect, but it helps.
And if I’m skipping alcohol, I’ll use extra coconut water and lime juice instead of tequila. Makes a decent mocktail, honestly.

Coconut Lime Margarita Cocktail Recipe