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Coconut Margarita

Coconut Margarita

  • Prep

    10 m
  • Ready In

    10 m
Kat R

Kat R

A creamy, slightly sweet margarita approved by all my friends. I learned how to make margaritas from my husband's Mexican family, so I tend to prefer them stronger than some people, though I've never had complaints. I included the brand names of my favorite ingredients, but I'm sure others will work as well. Try to avoid sweet and sour mixes that contain synthetic ingredients - these taste awful. Some people like to rim the glass with toasted coconut flakes. Serve over ice and enjoy!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 272 kcal
  • 14%
  • Fat:
  • 3.1 g
  • 5%
  • Carbs:
  • 32.2g
  • 10%
  • Protein:
  • 0.3 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 3 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. Mix sweet and sour mix, tequila, triple sec, coconut milk, and lime juice in a pitcher, stirring vigorously. Serve over ice.
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Reviews

Angela Sackett
12

Angela Sackett

5/8/2012

This is yummy. We did ours frozen, in the blender, adding ice.

Jenny-n-Raymond
6

Jenny-n-Raymond

3/1/2013

Yum yum yum! Thank you for this recipe. It is so good! We toasted coconut on the stove top, dipped our glasses in honey and the toasted coconut, did I say Yum?

Wramos
0

Wramos

5/9/2013

This was just ok. I feel as if it was missing something. I ended up adding more tequila (suaza silver) and more sour mix. Don't think I'd make this again.

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