Coconut Cream and Lime Margarita

Coconut Cream and Lime Margarita

  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Servings: 1

Blanco tequila is a pure form of the agave-based alcohol; unlike resposado and añejo tequila, it isn’t aged in wood. Here, the lightest tequila gets a rich and creamy texture from coconut cream, to which the standard margarita ingredients, orange-flavoured liqueur and lime juice, are added.


  • Kosher salt, grated lime zest and sugar for rimming glass
  • 2 lime wedges
  • 2 oz. (60 ml) coconut cream or cream of coconut
  • 1 1/2 oz. (45 ml) blanco tequila
  • 1 oz. (30 ml) fresh lime juice
  • 1/2 oz. (15 ml) Cointreau
  • 1/4 oz. (7 ml) simple syrup


  • On a small plate, combine equal parts salt, lime zest and sugar and spread in an even layer. Gently rub 1 of the lime wedges around the rim of a rocks glass. Holding the base of the glass, dip the rim into the salt mixture. Place in the refrigerator until ready to use.
  • Just before serving, fill the glass with ice. In a cocktail shaker filled with ice, combine the coconut cream, tequila, lime juice, Cointreau and simple syrup. Cover, shake vigorously until well chilled and strain into the ice-filled glass. Garnish with the remaining lime wedge. Serves 1.
  • Recipe adapted from Williams Sonoma Cocktails: Modern Favorites to Make at Home (Weldon Owen, 2017)