If you like margaritas and you like coconut, then you HAVE to try these Coconut Margarita Cocktail and Cupcake recipes using 1800 Coconut Tequila! It's a perfect combination of sweet, sour, and coconut!
Apparently, February 22 is National Margarita Day. So I decided to celebrate this very important day with one of my favorite margaritas, the Coconut Lime Margarita!
And then I figured since I had the tequila out, why not make a Coconut Tequila Cupcake to go with it?!? And so begins the Adventures of a Cocktail and a Cupcake...Coconut Margarita Cocktail and Cupcake!
How To Make a Coconut Lime Margarita
This Coconut Lime Margarita recipe uses 1800 Coconut Tequila, fresh lime juice, and a dash of agave syrup for the perfect combination of sweet and sour. Garnish with some toasted coconut and a lime wedge and you will have a coconutty cocktail everyone will love. This version is shaken with ice and served over fresh ice in your favorite glass.
How to Toast Coconut In the Microwave
Did you know you can toast coconut in the microwave?? Place sweetened coconut on a microwave-safe plate, and cook for 1 minute.
Remove from microwave and stir around. Put back into the microwave for 20-30 second intervals, stirring after each time to even out the cooking.
Coconut Lime Margarita
Ingredients
- 2 ounces 1800 Coconut Tequila
- 2 ounces freshly squeezed lime juice
- ½ ounces agave syrup
- toasted coconut for the rim
- lime wedge for garnish
Instructions
- Prepare a cocktail glass by rimming the top with agave syrup and then dipping it into the toasted coconut. Add fresh ice to the glass and set it aside.
- Add the tequila, lime juice, and agave syrup ingredients to a shaker with ice. Shake until nice and cold, about 20-30 seconds, and pour into the prepared glass. Add a lime wedge for garnish, serve and enjoy!
Video
Notes
How to Toast Coconut in the Microwave
Did you know you can toast coconut in the microwave?? This is by far my favorite way to toast coconut. All you do is place sweetened coconut on a microwave-safe plate and cook for 1 minute in the microwave. Remove the plate from the microwave and stir the coconut around. Put the plate back into the microwave for 20-30 second intervals, stirring after each time to even out the cooking. This will take about 4-5 minutes total. Store any leftover coconut in an airtight container.How to Tone Down the Coconut Tequila
I love coconut...A LOT. And although a lot of people enjoy coconut, they may think this coconut tequila is too "coconutty". If you think that might be you, substitute 1 oz. of coconut tequila for 1 oz. of your favorite silver tequila. You still get a delicious coconut flavor with a nice balance of traditional tequila and lime. Another option is to top off this coconut cocktail with seltzer water or tonic to add some bubbles and tone down the coconut.Nutrition
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.
And if that wasn't enough lime and coconut for you, here is the recipe for a Coconut Margarita Cupcake with Coconut Tequila Frosting. A boozy baked treat that tastes just like the drink!
How to Make Coconut Lime Margarita Cupcakes
- Preheat the oven to 325°F and prepare a cupcake pan with liners.
- Sift the flour, baking powder, and salt together into a medium mixing bowl.
- Place the butter and sugar in the bowl of a mixer and beat together until creamed, about 4-5 minutes.
- Once the butter and sugar have become light and fluffy, add the egg, milk, coconut extract, and tequila and continue mixing.
- Zest the lime and then juice it. Measure 1 tablespoon lime juice and lime zest and add to the batter and mix in.
- Add the flour mixture to the butter mixture, ⅓ at a time, and mix in by hand using a spatula or spoon until just mixed in.
- Scoop the batter into the prepared liners and bake for 22-24 minutes or until a toothpick comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring to a cooling rack.
How to Make Coconut Tequila Frosting
Place the the shortening, tequila, coconut extract, and lime juice to a stand mixer or mixing bowl and beat until combined. Add 2 cups of the powdered sugar and mix in completely. Pour in 2 tablespoons of milk and fully incorporate. Add in the remaining powdered sugar, milk, and food coloring and beat until smooth.
Use your favorite frosting tip to frost the cupcakes after they have cooled Garnish with the remaining lime zest and enjoy! You can store any leftover cupcakes in a covered container in the fridge for 2-3 days.
Coconut Lime Margarita Cupcakes
Equipment
- piping bag and tip
Ingredients
Coconut Lime Margarita Cupcakes
- 1 cup all-purpose flour
- ¾ cup sugar
- 1 ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- 3 tablespoons unsalted butter, room temp
- ½ cup milk, room temp
- 1 large egg, room temp
- ¼ teaspoon coconut extract
- 1 tablespoon 1800 Coconut Tequila (see substitution below)
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon lime zest
Coconut Tequila Frosting
- 1 cup vegetable shortening (you can use butter if desired)
- 2 tablespoons 1800 Coconut Tequila
- ¼ teaspoon coconut extract
- 1 teaspoon freshly squeezed lime juice
- 4 cups confectioners powdered sugar
- 3 tablespoons milk
- 3-4 drops green food coloring
- lime zest for garnish
- toasted coconut for garnish (optional)
Instructions
Coconut Lime Margarita Cupcakes
- Preheat the oven to 325°F and prepare a cupcake pan with liners.
- Place the softened butter and sugar in the bowl of a mixer and beat together until creamed, about 4-5 minutes. While the butter is mixing (if using a stand mixer), sift the flour, baking powder, and salt together into a separate mixing bowl.
- Once the butter and sugar have become light and fluffy, add the egg, milk, coconut extract, and tequila and continue mixing. Zest the lime and then juice it. Measure 1 tablespoon lime juice and lime zest and add to the butter mixture and combine. Save the rest of the juice and zest for the frosting.
- Add the flour mixture to the butter mixture, ⅓ at a time, and mix in by hand using a spatula or spoon until just mixed in. Do not overmix or your cupcakes will be dense.
- Scoop the batter into the prepared liners and bake for 22-24 minutes or until a toothpick comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring to a cooling rack. Once the cupcakes have fully cooled, frost, garnish, and enjoy!
Coconut Tequila Frosting
- Add the shortening, tequila, coconut extract, and lime juice to a stand mixer or mixing bowl and beat until combined.
- Add 2 cups of the powdered sugar and mix in completely. Add 2 tablespoons of milk and fully incorporate. Add the remaining powdered sugar, milk, and food coloring and beat until smooth.
- Place the frosting in a piping bag fitted with a decorating tip and frost the cupcakes once they have cooled.
Notes
- Store these cupcakes in a sealable container in the fridge for 3-4 days.
- If you have leftover frosting, you can freeze it in a freezer-safe container for up to 3 months.
- If you don't have or can't find coconut tequila, you can substitute 1 tablespoon of regular tequila and 1 teaspoon of coconut extract. I would recommend using silver tequila, however, you can use any tequila you like.
- If you do not want to use vegetable shortening in the frosting, you can easily substitute butter in its place. Use the same amount as indicated in the recipe card, just ensure it is at room temperature before mixing.
Nutrition
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.
Did you make a Coconut Lime Margarita or Coconut Margarita Cupcake?
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