One of my favorite Mexican Restaurants in Los Angeles, El Cholo, serves amazing Coconut Margaritas. I remember when I first saw them on the menu I said, “So, what, these are just piña coladas with tequila?” But oh no, they are not, not at all. They are sweet and a little tart and so delicious you have to be careful when you drink them because it’s easy to forget they’re full of alcohol. Ask me how I know!

Coconut Margaritas

You need:

coconut margaritas

1 cup Coco Lopez (or cream of coconut, but Coco Lopez is THE BEST)
1/2 cup lime juice
1/2 cup tequila
1/4 cup triple sec
1 cup ice (if you can, use crushed ice)

(note – I used the cheap stuff. If you have better tequila and a nicer orange liqueur, the margarita WILL taste better.)

add and blend

Put your ice and liquid ingredients into a blender, then blend until the mixture is slushy.

coconut margaritas

Pour your drinks into pretty glasses, then garnish with toasted coconut. I get regular shredded coconut at the store (in the baking section), toss it with a little salt (I love the sweet and salty combo) then bake on a cookie sheet in the oven at 350 degrees for ten to fifteen minutes. I usually stir the coconut a few times while it bakes to make sure the coconut toasts evenly.

they are so lucky

In this picture, they are thinking about how lucky they are to have me as their daughter.

thinking about how much they love me

Yummy yummy.

delicious!

Then they got drunk! Just kidding.

Happy summer, Northern Hemisphere!

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Coconut Margaritas
Author: 
Recipe type: Drink
Prep time: 
Total time: 
Serves: 4 drinks
 
Ingredients
  • 1 cup Coco Lopez (or cream of coconut)
  • ½ cup lime juice
  • ½ cup tequila
  • ¼ cup triple sec
  • 1 cup ice (if you can, use crushed ice)
Instructions
  1. Place ice and liquid ingredients into a blender, then blend until mixture is slushy.
  2. Pour into glasses, then garnish with toasted coconut.
Notes
To toast coconut, toss it with a little salt then bake on a cookie sheet in the oven at 350 degrees for ten to fifteen minutes, stirring the coconut occasionally so it toasts evenly.