These Spicy Creamy Coconut Lime Margaritas—made in a big batch—are my absolute go-to right now. They’re the perfect refreshing margarita for spring and summer. You’ll muddle charred jalapeños with fresh basil, blanco tequila, orange liqueur, a splash of lime juice, and sweet, creamy coconut milk. This coconut margarita is a fun, spicy-sweet twist on the classic. Making it batch-style is ideal for serving friends and family without the hassle. Top it off with bubbly ginger beer and a sprinkle of extra lime zest for the perfect finish.
I’m shaking things up today by sharing a killer cocktail recipe instead of the usual schedule. Normally, I save drinks for Saturdays, but this coconut margarita pitcher has me way too excited not to share now. It’s just right for this time of year, especially as the weather keeps getting warmer!
The inspiration for this drink came to me so easily. Right now is usually when my family’s either off on a tropical getaway or starting to plan our big summer vacation. Since we live somewhere pretty cold, our spring and summer trips always head somewhere warm and sunny.
My top picks so far? The Bahamas—really anywhere in the Caribbean—and Jamaica.
If you’ve ever visited any of those spots, you know the drinks flow nonstop, and coconuts are everywhere. Plus, there are the most gorgeous flowers, sunny skies, and those warm, breezy nights—absolute perfection.
After this month, it’ll be time for one of those vacations. But until then, we can whip up tropical-inspired drinks and pretend we’re there.
The Details
Step 1: Char the jalapeños
The soul of this recipe is two things: the jalapeño and the sweet, creamy coconut milk. You can use a serrano or jalapeño—I love both.
Next, char the pepper over a gas flame or in a cast-iron skillet to get that smoky flavor and mellow the heat a little. I like mine pretty blackened for the best taste.
Once it’s charred, let it cool, then slice it in half. You can remove the seeds if you want, but I leave most in for extra spice.
Step 2: Mix the drink
The rest is super quick. Take that charred jalapeño and muddle it with fresh basil and tequila right in your pitcher.
Now add the orange liqueur and lime juice, then pour in the coconut milk. Give it a good stir or shake to mix everything well.
Let the pitcher chill until you’re ready to serve. The longer the jalapeños sit, the spicier it gets—about two hours is usually perfect for the flavors to really soak in.
Step 3: Serve
When it’s time, I mix flaky sea salt with lime zest to rim the glasses. If you’ve got extra charred jalapeños, toss them into the salt for a spicy kick!
Pour the margarita straight from the pitcher, then top each glass with ginger beer if you like. Personally, I’m always here for a little fizz.
