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Home » All Recipes » Recipes

The Best Frozen Coconut Margaritas

Modified: Aug 23, 2022 by Monica Le · Published: Aug 23, 2022 · Leave a Comment

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Here is how to make the best frozen coconut margaritas. You just need a handful of simple ingredients and a blender. This recipe is so refreshing, subtly sweet, and a wonderful staple margarita recipe to make over and over.

hand holding a frozen coconut margarita with a dehydrated lime on top

Is there anything more refreshing than a frozen margarita? I think not.

Before trying my hand at my own frozen margaritas, I had only had them at cheap bars and restaurants.

Oh wait, and at backyard barbecues out of a slush machine.

Not to knock those drinks, but there is something way more delicious about whipping them up fresh to order.

You can get creative with your rim, but I really love dipping the edge of my glasses in honey and using toasted coconut.

You can buy already toasted coconut or simply heat up raw shredded coconut in a frying pan over low heat for a few minutes, stirring often so they do not burn.

two plates full of toasted coconut and honey

Why you'll love this recipe

There is so much to love about this frozen margarita recipe. I've been making frozen margaritas for a while, and I think this flavor is in my #1 spot.

A couple of reasons why include:

  • Quick and easy: All you have to do is throw all of the ingredients into the blender and whirl away.
  • A classic revamped: Everyone loves a coconut margarita, but making it frozen and blended really kicks it up ten notches.
  • Wonderful for warm weather: These coconut margaritas are great for any summer hangout session, but you can and will enjoy them year round.
ingredients laid out to make coconut margaritas

What are the ingredients for a coconut margarita?

Tequila: I strongly recommend using a tequila blanco or reposado.

Triple Sec: My favorite is Cointreau, and I haven't tried making frozen margaritas with any other kind of triple sec.

Lime juice: Always use fresh citrus juice in cocktails. Anything that's preserved doesn't taste very good and will often have a funny after taste.

Simple syrup: You can use any simple syrup or agave nectar instead.

Canned coconut milk: Feel free to use any canned coconut milk or cream that has at least 11-12 grams of fat. Do not use a carton of coconut milk from the refrigerated section of the grocery store- that's completely different!

Ice: I recommend crushing your ice in the blender first or using small ice cubes. This will ensure your frozen margaritas do not have chunks of ice floating around.

two frozen coconut margaritas with coconut flakes on the rim and dehydrated limes on top

Recipe substitutions and tips

There aren't very many things I could be confident giving you substitutions for in these coconut margaritas.

Here is what I do know:

  1. You can use agave instead of simple syrup or even honey.
  2. Cream of coconut can be used in place of canned coconut milk and simple syrup, but it's trickier to find, and I like being able to control my sweetness level more carefully.
  3. I highly recommend crushing your ice first. It makes for a smoother frozen beverage that's easier to blend and drink.
  4. Always use fresh citrus juice, nothing preserved.
  5. Drink right away. Frozen cocktails with ice will begin to separate quickly, so drink up! 🙂
rimming glass with toasted coconut and pouring coconut margarita into a glass

How to make this recipe

Pulverize the ice first. You'll want it to be in small pieces / crushed first.

Pour honey onto a small plate and rim two glasses with the honey. Add shredded toasted coconut to the honey-rimmed glasses and set aside.

Add the rest of the ingredients to the blender pitcher, and blend on high until smooth and creamy throughout.

Pour frozen coconut margaritas into the glasses and enjoy right away.

holding a frozen coconut margarita with a toasted coconut rim

Love this coconut margarita? Be sure to check out these other drinks:

Creamy Espresso Martini Recipe

The Best Irish Cream Coffee

Watermelon Gin Cocktail

Dairy Free Hot Chocolate

Frozen Palomas Recipe

Frothy Grapefruit Paloma

The Best Frozen Mangonada

hand holding a frozen coconut margarita with a dehydrated lime on top

The Best Frozen Coconut Margaritas

Monica Le
Here is how to make the best frozen coconut margaritas. You just need a handful of simple ingredients and a blender. This recipe is so refreshing, subtly sweet, and a wonderful staple margarita recipe to make over and over.
5 from 2 votes
Print Recipe Pin Recipe Add to Collection Go to Collections
Prep Time 5 minutes mins
Total Time 5 minutes mins
Course Drinks
Cuisine Mexican
Servings 2

Equipment

  • Blender

Ingredients
  

  • 1.5 oz tequila blanco
  • 1 oz triple sec (Cointreau)
  • ½ oz fresh lime juice
  • 1.5 cups crushed ice see notes
  • 2 oz canned coconut cream / milk see notes
  • 0.75 oz simple syrup see notes

Instructions
 

  • Pulverize the ice first. You'll want it to be in small pieces / crushed first.
  • Pour honey onto a small plate and rim two glasses with the honey. Add shredded toasted coconut to the honey-rimmed glasses and set aside.
  • Add the rest of the ingredients to the blender pitcher, and blend on high until smooth and creamy throughout.
  • Pour frozen coconut margaritas into the glasses and enjoy right away.

Notes

  • Simple syrup: You can use agave instead of simple syrup or even honey.
  • Canned coconut cream: Cream of coconut can be used in place of canned coconut milk and simple syrup, but it's trickier to find. I like coconut cream better.
  • Ice: I highly recommend crushing your ice first.
  • Lime juice: Always use fresh citrus juice.
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