Coconut Margarita

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

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).

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.

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!

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.

More Refreshing Drink Recipes

• Passion Fruit Iced Tea
• Watermelon Banana Smoothie
• Strawberry Açai Smoothie
• Vegan Coquito