Loaded with tropical flavor, the coconut margarita is a simple way to bring vacation vibes to any celebration without having to pack your suitcase.
Frozen Coconut Margarita Recipe photo by Taste of Home

The classic margarita is a much-loved cocktail come the balmy days of spring and summer, but a coconut margarita offers an irresistible tropical twist that’s hard to turn down once barbecue season hits. Made with silver tequila, Triple Sec, lime juice and cream of coconut, the coconut margarita is an easy-breezy drink to mix, whether you prefer it on the rocks or frozen. Toasted shredded coconut takes the place of a salt rim, whisking your taste buds off to a tropical paradise.

No special equipment required here. A simple cocktail shaker will do the trick unless frozen coconut margaritas are on the agenda—you’ll need a blender for the frozen version. Either way, it’s a shockingly good tipple that can also be batched ahead of time for your next backyard bash, an ideal tasty sipper to pair with favorite barbecue recipes or things like jalapeno-lime chicken drumsticks and coconut shrimp.

Ingredients for Coconut Margaritas

  • Tequila: The foundation of your drink, tequila offers up aromas of citrus, grass and pepper, which beautifully contrast the rich, tropical flavor of the cream of coconut. The best tequila for margaritas is silver or blanco tequila.
  • Triple Sec: This orange-flavored liqueur brings a subtle sweetness to the cocktail, balancing out tequila’s bite while complementing the citrus notes in the spirit. There are slight differences among Cointreau vs. Triple Sec vs. Grand Marnier, including taste and price, but you can use any of them here (they’re also great liqueurs for baking).
  • Cream of coconut: This decadent ingredient will bring a luxurious, creamy texture to your coconut margarita while giving the cocktail its signature coconut flavor. Take note: Cream of coconut isn’t the same as coconut cream. Cream of coconut is also one of the main ingredients in the classic pina colada. Coco Lopez is the gold standard for cream of coconut.


Step 1: Prep the glass

Take a lime wedge, and run it around the rim of the cocktail glass to moisten. If desired, sprinkle toasted coconut flakes on a plate, then gently but firmly press the rim of the glass into the coconut. Fill the glass with ice.

Step 2: Assemble the margarita

Coconut Margarita on the rocks in short glass with lemon on the sideTMB Studio

For a coconut margarita on the rocks, pour the tequila, cream of coconut, Triple Sec and lime juice into a cocktail shaker. Add ice, then secure the lid and shake well for about 15 to 20 seconds, until the outside of the cocktail shaker becomes frosty. Strain the coconut margarita into the prepared glass. Garnish with a lime wedge and a sprinkling of additional toasted coconut.

Editor’s Tip: The toasted sweetened coconut is optional, but it’ll make your margaritas pop.

Coconut Margarita Variations

Coconut Margarita blended in large stem glass with limeTMB Studio

  • Make a frozen coconut margarita: You’ll need a good high-powered blender to make a frozen coconut margarita. Pour the tequila, Triple Sec, lime juice, and cream of coconut into a blender. Add ice, cover and blend until smooth. Pour into the prepared glass, and garnish with a lime wedge and extra toasted coconut.
  • Skip the ice: Strain your margarita into a cocktail glass, and serve it straight up instead of on the rocks.
  • Make it light: Use sweetened coconut milk instead of cream of coconut for a lighter coconut margarita.
  • Boost the tropical flavor: Add a splash of pineapple or mango juice to transform your coconut margarita into a delicious medley of summery flavors.

Can you make coconut margaritas ahead of time?

The coconut margarita is a stellar candidate for a batch cocktail recipe. Scale up for how many people you want to serve. Then, in a large container, combine the tequila, Triple Sec, cream of coconut and lime juice. Cover tightly, and store in the fridge for up to a day in advance. Once cocktail hour arrives, simply pour the mix over ice in individual glasses, or blitz it in your blender with ice to make frozen coconut margaritas.

Coconut Margarita Tips

Coconut Margarita in short glass with limeTMB Studio

Can you make this coconut margarita a mocktail?

Whipping up coconut a margarita mocktail is a breeze. Swap out the tequila for coconut water or coconut milk, and use orange juice or orange blossom water in place of the Triple Sec. This works brilliantly for both the frozen and rocks versions, so everyone can enjoy this tropical treat!

What’s the best tequila to use for a coconut margarita?

Look for blanco, also called “silver,” tequila when shopping for coconut margarita ingredients. Silver tequila is zesty, with plenty of citrus, pepper and grassy aromas and flavors. Those notes are what make the spirit so perfect for cocktails, including a classic margarita and other margarita recipes. Other types of tequila include reposado and anejo, which are aged in barrels and meant for sipping. Instead of using barrel-aged tequilas in your margaritas, save them for after-dinner drinks.

Coconut Margarita

Take your cocktail to the tropics with this coconut margarita. It's very refreshing! —James Schend, Dairy Freed
Frozen Coconut Margarita Recipe photo by Taste of Home
Total Time

Prep/Total Time: 10 min.


1 serving


  • 1 lime wedge
  • Chopped toasted shredded coconut, optional
  • 2 ounces cream of coconut
  • 1-1/2 ounces blanco tequila
  • 1 ounce Triple Sec
  • 1/2 ounce freshly squeezed lime juice
  • 1 cup crushed ice


  1. Moisten rim of 1 cocktail glass with lime wedge. If desired, sprinkle coconut on a plate; dip rim in coconut.
    Place cream of coconut, tequila, Triple Sec and lime juice in a blender; add ice. Cover and process until smooth. Pour into prepared glass. Garnish with lime wedge, if desired, and additional coconut.

Nutrition Facts

1 serving: 426 calories, 10g fat (8g saturated fat), 0 cholesterol, 33mg sodium, 49g carbohydrate (46g sugars, 0 fiber), 0 protein.