Ocala Cooks | Caroline King

Caroline King is a mental health counselor at Silver River Counseling. She is a young mom who enjoys “the simple things,” like cooking and spending time with family and friends. “The margarita is my go-to summertime cocktail,” she says. “This is a fun way to switch it up a bit. The cream of coconut balances the tartness just enough, while still very much tasting like the margarita you’re craving. This is a refreshing crowd-pleaser on a hot summer day!”

Creamy Coconut Margarita


Sweetened shredded coconut for the rim

2 ounces tequila blanco

½ ounce triple sec (or Cointreau)

½ ounce fresh lime juice

1 ounce cream of coconut (not coconut cream)

Ice, for serving (try clear ice)

Toast the coconut.

Remove it from the heat and place it in a single layer on a plate.

Add some of the extra cream of coconut (or lime juice) to a separate plate and dip the edge of the rim of the glass into it, then dip the rim into the plate of toasted coconut.

Place the tequila, triple sec, lime juice and cream of coconut in a cocktail shaker and add one handful ice.

Shake until cold. Strain the margarita into the glass with the coconut rim.

Fill the glass with ice and serve.

For a pitcher: add 2 cups tequila, ½ cup triple sec, ½ cup lime juice and 1 cup cream of coconut to a pitcher.

Add 3 handfuls of ice and stir.

Ocala Cooks
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