Coconut Margarita
by Steph Sunshine at StephSunshine.com
Yield 1 margarita (5.5 oz/160 mL)
Prep Time 5 minutes
Cook Time a minute
Total Time 5 minutes
Ingredients
- 1.5 oz. canned coconut milk (full-fat)
- 1.5 oz. tequila blanco
- 0.5 oz. orange liqueur (such as triple sec, Cointreau, Grand Marnier)
- 0.5 oz. freshly squeezed lime juice
- 0.5 oz. agave
To Serve
- ice, for shaking and serving
- lime wedge, for the glass rim
- toasted coconut shreds, for the glass rim
- lime wheel, for garnish
Instructions
- Prepare a small plate with a layer of toasted coconut shreds.
- Cut a notch at the center of a lime wedge. Then place the wedge on the rim of a glass, and sweep it around the glass, pressing the wedge inward toward the outer rim to coat it in juice.
- Place the glass on the plate, rim-side down, then slide it in a circular motion around the plate to coat the outer edges in coconut shreds.
- Add several ice cubes to a cocktail shaker, then add coconut milk, tequila, orange liqueur, lime juice, and agave.
- Cover and shake for 15-20 seconds, then strain into your prepared glass over ice. Garnish with a lime wheel and serve.
Notes & Hints
To toast coconut shreds, place them in a pan and heat over medium-low, stirring frequently. When the shreds are golden brown, transfer to a plate to cool.
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