Whether you just need a new weekend cocktail or ready to shake things up for gameday this season, this Coconut Margarita is your answer. All the classics of your margarita using @cointreau_us with a creamy twist. #cointreaucollective #ad21+ You know the Snodgrass house LOVES a good margarita, but I wanted to mix things up by adding a little coconut milk since that’s a pantry staple in our house. The sweetness of the coconut simply paired with your margarita recipe classics of Cointreau, lime juice, tequila, and a bit of agave is such a treat. Find the full recipe below and a frozen option too! Coconut Margarita Serves 2 1 ounce Cointreau 5 ounces unsweetened, full fat coconut milk 2 ounces lime juice 2 ounces tequila blanco 1⁄2 ounce agave For Serving: Lime wedges 2 tablespoons unsweetened coconut flakes 1 tablespoon Tajin (or chili-lime seasoning) In a cocktail shaker, combine the Cointreau, coconut milk, lime juice, tequila, and agave. Dry shake (without ice) until very well combined (at least 20 seconds) On a small plate, combine the coconut flakes and tajin and stir to combine. Cut a slit in the lime wedge and rub it along the rim of a glass. Roll the edge of the glass in the coconut-tajin mixture to coat the rim. Fill the glass with ice and pour the coconut margarita into the glass and serve with a wedge of lime. ALTERNATE: Frozen Coconut Margarita Serves 4 1⁄4 cup Cointreau 1 cup (or 16 ounces) full-fat, unsweetened coconut milk, frozen in an ice cube tray 1⁄4 cup freshly squeezed lime juice 1⁄2 cup tequila blanco 1⁄4 cup agave For Serving: Lime wedges 2 tablespoons unsweetened coconut flakes 1 tablespoon Tajin (or chili-lime seasoning) In a high-speed blender, combine the Cointreau, frozen coconut milk, lime juice, tequila, agave and 2 cups of ice. Blend on high until smooth. On a small plate, combine the coconut flakes and tajin and stir to combine. Cut a slit in the lime wedge and rub it along the rim of a glass. Roll the edge of the glass in the coconut-tajin mixture to coat the rim. Pour the coconut margarita into the glass and serve with a wedge of lime.