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A coconut margarita with a cranberry garnish in a rocks glass.
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Coconut Margarita

This easy Coconut Margarita recipe is made with fresh lime, creamy coconut, and sweetened with agave syrup.
Course Drinks
Cuisine American, Mexican
Diet Gluten Free, Vegan, Vegetarian
Prep Time 5 minutes
Total Time 5 minutes
Servings 1
Calories 421kcal
Author Tessa

Ingredients

  • 3 ounce unsweetened coconut milk (full-fat) recommend one from a carton
  • ½ ounce agave syrup
  • 2 ounces silver tequila
  • ½ ounce orange curaçao Triple sec or Cointreau can be substituted
  • 1 ounce fresh lime juice

Instructions

  • Trace a lime wedge along the rim of rocks or cocktail glass. Place salt on a small plate. Dip the edge of the glass with salt.
  • Place a few ice cubes in a cocktail mixing glass or cocktail shaker. Pour coconut milk and agave nectar and swirl them together. Add tequila, orange curaçao, lime juice. Mix with spoon or cap shaker and shake vigorously.
  • Double-strain (see note below) the coconut mixture into the prepared glass filled with ice. Garnish with a slice of lime or cranberries for a more festive look.

Notes

  • Full-fat coconut milk is best. Due to the variances in canned coconut milk, I recommend using full-fat unsweetened coconut milk from the carton for the smoothest and creamiest drink. Brands like Thai Kitchen, Silk, and Pacific Foods.
  • If using full-fat coconut milk from a can, be sure to stir the hardened coconut and water below together until creamy.
  • Double-strain the cocktail to catch any solids.

Nutrition

Serving: 1g | Calories: 421kcal | Carbohydrates: 22g | Protein: 2g | Fat: 20g | Saturated Fat: 18g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 16mg | Potassium: 263mg | Fiber: 2g | Sugar: 18g | Vitamin A: 14IU | Vitamin C: 13mg | Calcium: 18mg | Iron: 1mg