Coconut Margarita

coconut margarita
Photo: Stephen Lewis

Snow-white coconutmargaritas -- rimmed withtoasted coconut -- are a tropicaltwist on the tequila classic.


  • 1 cup sweetened shredded coconut

  • ½ teaspoon salt

  • ½ cup freshly squeezed lime juice, plus 2 tablespoons for glasses (about 5 limes)

  • ¾ cup Coco Lopez or cream of coconut

  • ½ cup plus 2 tablespoons tequila

  • ¼ cup Cointreau or other orange liqueur


  1. Preheat oven to 350 degrees. On a rimmed baking sheet, toss coconut with the salt. Spread on sheet; toast in oven, stirring frequently, until golden brown, 8 to 10 minutes. Let cool, then crush with your hands until crumbly.

  2. Pour 2 tablespoons lime juice into a shallow dish. Place coconut mixture in another dish. Dip rims of two cocktail glasses in lime juice, then in coconut mixture, coating well.

  3. Combine remaining ingredients with 1 cup ice in a blender; puree until smooth. Divide evenly between prepared glasses, and serve immediately.

Related Articles