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Concha Coconut Margarita

Concha coconut margaritas are the ultimate brunch cocktail. Made with concha simple syrup, coconut milk, tequila Blanco, fresh lime juice and rimmed with concha salt these babies are delicious.
Author Vianney Rodriguez


  • For concha simple syrup:
  • ½ cup sugar
  • ½ cup water
  • 1 concha diced
  • for the concha rim:
  • 1 concha diced
  • 1 tablespoon kosher salt
  • for the margarita:
  • 2 ounces canned coconut milk mixed well
  • 1- ounce fresh lime juice
  • 2 ounces tequila Blanco
  • 1- ounce concha syrup
  • Limes for rimming
  • Slices of concha to garnish
  • ice


  1. For concha simple syrup add sugar, water, and diced concha to a small saucepan over medium heat.
  2. Stir until sugar is dissolved and concha is dissolved, strain well and allow to cool. Store in a sealed jar in the fridge until ready to use.
  3. Begin by making the concha rim. In a food processor pulse the concha and salt until combined and the concha becomes a coarse powder. Pour the mixture onto a plate and spread out into an even layer.
  4. Run a lime wedge around the rim of a glass and dip into the concha salt and fill a glass with ice.
  5. To a cocktail shaker filled with ice add the coconut milk, lime juice, tequila, and concha simple syrup, shake well. Serve, garnish with a slice of concha.