I’m always up for trying a new margarita flavor.
So, when I ran across this Coconut Margarita, I figured now is the absolute perfect time to try this concoction.
Follow my thought process for a moment…
- Have you been to a beach lately?
- Could you use a beach vacation right about now?
- Do you currently have a beach vacation on the books?
I’m guessing most of us haven’t seen a beach in quite a long time, could really use some toes-in-the-sand time, and yet don’t have that vacation scheduled.
So, why not bring the beach to your house with this Coconut Margarita?
It seems like there are two coconut camps. Those who love coconut and those who hate coconut.
If you fall into the first camp, keep reading.
If you fall into the second camp, we’ve still got your margarita cravings covered. Check out the links below and you’re sure to find a margarita that suits your mood.
Winter Citrus Margarita (which would be yummy any time of the year)
Now, back to the Coconut Margarita yumminess.
Simple to Make−Coconut Margarita
Source: Burrata and Bubbles
I really, really need a beach vacation, but I just don’t see that happening any time soon.
My travel right now is limited to going to watch my son play baseball. Which is where I want to be because that won’t last forever and I’m going to cherish every moment I can.
While I’d really love to be lounging on the beach, reapplying my sunscreen every 15 minutes and sipping on an umbrella drink, that’s not an option right now.
So I’m doing what I can to bring that beach feeling home.
Enter the coconut margarita. That coconut smell elicits images of sea- or pool-side days, sliding into a chaise lounge with a good book, and sipping a cold, refreshing cocktail.
Four things to know about the Coconut Margarita recipe:
- The hardest part of this recipe for me was finding the cream of coconut. Amanda at Burrata and Bubbles does a great job explaining the difference between coconut milk, coconut cream and cream of coconut and why you’re going to want to put in the effort to find the cream of coconut. I ended up going to three liquor stores before I found cream of coconut. You might want to plan to go to a larger liquor store with more selection or call first before making the trek.
- I used Triple Sec in this margarita. Both Triple Sec and Grand Marnier are types of orange liqueur, but Grand Marnier contains cognac and I think that’s why I’m not a fan of Grand Marnier. I prefer Triple Sec in my margaritas so I used Stirrings Triple Sec in this coconut margarita. Use what you prefer.
- The recipe says the honey rimmed glass is optional, but you’re going to want it. The honey rim adds another layer of flavor and sweetness to the margarita and, personally, I think it’s also needed for the toasted coconut flake rim. You’ll need the sturdiness and stickiness of the honey to keep the heavier toasted coconut on the rim of your margarita glass. Keep reading to learn why you don’t want to skip the toasted coconut rim.
- Don’t omit the toasted coconut on the rim of your glass! The addition of the toasted coconut gives you a crunch you didn’t know you wanted in your cocktail. And it adds another layer of coconut goodness to the drink. Toasting brings out the coconut’s nutty flavor. The darker you toast the coconut, the nuttier the flavor. Toast your coconut flakes in a small pan over medium heat. You want the flakes to brown and become a bit crispy, but not burned. Continually stir the coconut or shake the pan while the coconut is toasting.
Check out our toasted coconut flake-rimmed Coconut Margarita below. Drop us a photo and a comment when you make this gorgeous beach-ready cocktail.