Vegan Life > Recipes > Beverages > Coconut Margarita

Coconut Margarita

June 25, 2024

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Cool down from a hot summer day with this creamy and refreshing coconut margarita. Blending coconut with lime and tequila, this cocktail combines sweet and sour in the tastiest of ways! Plus, it's easy to make with just five simple ingredients and a cocktail shaker or blender.

A coconut margarita in a glass rimmed with toasted coconut.

When I created this recipe, even I was shocked at how delicious it was. I love a good margarita, but with coconut? This is the best margarita I've ever had, period. It's a great cocktail for summer, or any time you want to bring tropical vibes to a party.

Choosing a Tequila

This margarita has five ingredients and plenty of flavors, so you don't need to go all out buying the most expensive tequila; a good mid-level brand is perfect. I recommend Pueblo Viejo tequila blanco, since it's affordable and delicious!

I think tequila blanco (silver) makes the best pairing with the coconut and lime flavors in this margarita. But a reposado (gold) will work, too.

If you're vegan, like I am, you should always check to see whether your alcohol contains or is processed with non-vegan ingredients. Most tequilas are vegan, but some aren't. I'd recommend checking at barnivore.com.

Ingredients and Substitutions

Ingredients for coconut margarita, labeled

coconut milk: This is the full-fat coconut milk in the can. Make sure you shake it well before opening the can. I prefer coconut milk and agave for a natural flavor, but if you'd prefer to use cream of coconut (like Coco Reàl), you can use 2 oz (60 mL). Cream of coconut is pre-sweetened, so if you make this replacement, make sure you skip the agave as well.

tequila blanco (silver): I like Pueblo Viejo brand tequila blanco. Tequila blanco has a smooth flavor that pairs well with coconut. Reposado (gold) would work as well, if you prefer.

orange liqueur: I used Cointreau, but you could also use triple sec or Grand Marnier.

lime juice: For the best flavor, use freshly-squeezed juice. Bottled juice would also work if that's more convenient for you.

agave: If you'd like to substitute the agave with simple syrup, use 1 oz (30 mL), since simple syrup isn't as sweet as agave.

coconut shreds: These are optional, but I highly recommend them because they add to the coconut aroma. If you can find a bag with small, thin pieces, they'll stick to your glass more easily. You can use sweetened or unsweetened, depending on your preference. (I use unsweetened and they're delicious and fragrant).

Pouring a coconut margarita into a glass, with a lime wedge nearby and another glass behind it.

How to Toast Coconut Shreds

The coconut shreds on the rim of the margarita glass are pretty, but they're not just for appearances. They enhance the whole coconut margarita experience, because they're super fragrant and flavorful. You'll smell the toasty coconut before you even take a sip!

I like to toast my coconut shreds in a pan over medium-low heat. Stir them constantly until they're golden brown, then transfer them to a plate to cool.

Coconut shreds in a pan, before and after toasting.

If you prefer to toast them in the oven, prepare a parchment-lined baking tray. Spread the shreds on the tray and bake at 350°F (180°C) for 5-10 minutes, until golden brown, stirring halfway through.

Making a Coconut Margarita Pitcher

If you're having a party, you're definitely going to want to have plenty of coconut margaritas on hand. Plus, making a pitcher is the perfect way to use up the whole can of coconut milk.

Below is the recipe for 9 margaritas, which will fit in a 60-oz (1.77-liter) pitcher:

  • 1 13.5-oz (400-mL) can of full-fat coconut milk

  • 13.5 oz (about 1 3/4 cups or 400 mL) of tequila blanco

  • 4.5 oz (about 1/2 cup or 135 mL) of orange liqueur

  • 4.5 oz lime juice

  • 4.5 oz agave

You can stir this with a large spoon or, if your coconut milk needs more mixing, blend it in a blender. Then serve over ice and enjoy!

Three glasses of coconut margaritas, with ice and toasted coconut on the table.

Margarita Tools and Glasses

To make this recipe, I recommend having a few tools on hand. You'll likely already have a knife, cutting board, and citrus juicer for the limes. A cocktail shaker is key for getting the margarita fully mixed, and a jigger is useful for measuring.

You can use any glass you have on hand to serve your margaritas. But the most typical glasses you'll see a margarita served in these days are: old fashioned, coupe, Nick & Nora, martini, and (of course) margarita glasses. I used these Ocean Rock glasses in the photos you see here.

A close shot of a single coconut margarita surrounded by ice cubes.

More Refreshing Drink Recipes

Coconut Margarita

Yield1 margarita (5.5 oz/160 mL)

Prep Time5 minutes

Cook Timen/a

Total Time5 minutes

Ingredients

  • 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

  1. Prepare a small plate with a layer of toasted coconut shreds.

  2. 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.

    Using a lime wedge to moisten the rim of a glass.
  3. 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.

    Coating a glass rim in toasted coconut shreds.
  4. Add several ice cubes to a cocktail shaker, then add coconut milk, tequila, orange liqueur, lime juice, and agave.

    Pouring coconut milk from a jigger into a cocktail shaker.
  5. Cover and shake for 15-20 seconds, then strain into your prepared glass over ice. Garnish with a lime wheel and serve.

    Pouring a coconut margarita into a glass.

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.

Nutrition Data

Serving Size: 1 recipe; Calories: 307Fat: 8 g.; Saturated Fat: 8 g.; Cholesterol: 0 mg.; Sodium: 12 mg.; Carbohydrates: 27 g.; Fiber: 0 g.; Sugar: 25 g.; Protein: 0 g.; Vitamin A: 0 mcg. RAE; Vitamin B12: 0 mcg.; Vitamin C: 5 mg.; Vitamin D: 0 mcg.; Calcium: 0 mg.; Iron: 0 mg.; Potassium: 89 mg.; Zinc: 0 mg.

Note: This data should be used only as an estimate. Please see the nutrition section of my terms and conditions for more information on how this data is calculated.

Four vegan dishes: Creme Brulee, Detroit-style pizza, General Tso's Tofu, and Lemon Tart

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Three coconut margaritas lined up, with limes in the background.
StephSunshine

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