Coconut Margarita with Toasted Coconut Rim

This coconut margarita is made with coconut milk, white tequila, fresh lime juice, and honey simple syrup. It's creamy, bright, and a fun twist on the classic margarita.

This coconut margarita is a creamy twist that still keeps all the bright, citrusy character you expect from a traditional margarita. Coconut milk is shaken with white tequila, fresh lime juice, and honey simple syrup for a silky, balanced, and incredibly refreshing cocktail.

I love how the coconut softens the tequila's sharp edges, while the lime keeps everything lively. The honey simple syrup adds just the right touch of sweetness and ties the flavors together beautifully.

To finish, I rim the glass with toasted coconut and serve the margarita over ice. It's creamy, a little tropical, and the kind of drink that feels like a mini getaway in a glass.

Make a pitcher for a party

It's easy to make a pitcher of coconut margaritas. For the coconut milk, tequila, and lime juice, just use cups instead of ounces. For the honey syrup, start with ¼ cup of honey and ¼ cup of hot water. Adjust the amounts if you prefer a sweeter drink.

If you want to make it in advance, combine the ingredients in a pitcher and store it in your fridge for you to a day. When it's party time, add the ice and serve.

Kristen Stevens

Coconut Margarita with Toasted Coconut Rim

A creamy coconut margarita made with coconut milk, white tequila, lime juice, and honey simple syrup. Served on the rocks with a toasted coconut rim.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 1 drink

Course: Cocktail

Ingredients

  

• 1 tablespoon EACH: honey and hot water
• 2 ounces full-fat coconut milk
• 2 ounces white tequila
• 1 ounce lime juice
• Salted toasted coconut rim recipe below
• Lime slice to garnish

Salted Toasted Coconut Rim

• ¼ cup desiccated coconut
• 1 teaspoon salt
• 1 teaspoon honey

Method

 

1. Begin by making the coconut salt. Mince the coconut as fine as possible, then put it into a small pan over medium heat. Let it toast for 2-3 minutes, stirring often, until it is golden brown. Mix in the salt.
   ¼ cup desiccated coconut, 1 teaspoon salt
   
2. Brush a little honey on the rim of a glass, then dip the sticky rim into the toasted coconut salt.
   1 teaspoon honey
   
3. In a small cup, mix the honey with hot tap water.
   1 tablespoon EACH: honey and hot water
   
4. Put a handful of ice in a cocktail shaker or jar. Add the honey-water mixture, coconut milk, tequila, and lime juice, and shake well.
   2 ounces full-fat coconut milk, 2 ounces white tequila, 1 ounce lime juice
   
5. Strain your coconut margarita into the glass and garnish with a lime slice.
   Lime slice