Coconut Margarita
Celebrate warmer weather with a coconut margarita! Made with coconut, tequila, triple sec, lime juice, and rimmed with toasted coconut.
Ingredients
- ½ cup shredded coconut, (for rimming glass)
- 3 ounces blanco tequila
- 2 ounces cream of coconut, (plus more for rimming glass)
- 1 ½ ounces triple sec
- 1 ½ ounces lime juice, (about 2 limes)
Instructions
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Toast the shredded coconut in a small skillet over high medium-heat, stirring constantly, until lightly browned. The coconut shreds will toast very quickly, about 3-4 minutes. Set aside on a plate in a single layer to cool completely.
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In a cocktail shaker, add the tequila, cream of coconut, triple sec, and lime juice. Cover and shake to combine.
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Prepare the glasses by rimming them with a little bit of additional cream of coconut. Roll the rims of the glasses over the toasted coconut so they stick.
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Strain the coconut margarita into the prepared glasses and serve.
Nutrition (per serving)
Nutritional values are estimates from the original source.