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.
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.
- 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.
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.