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.
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.
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.
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.
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:
- You can use agave instead of simple syrup or even honey.
- 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.
- I highly recommend crushing your ice first. It makes for a smoother frozen beverage that's easier to blend and drink.
- Always use fresh citrus juice, nothing preserved.
- Drink right away. Frozen cocktails with ice will begin to separate quickly, so drink up! 🙂
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.
Love this coconut margarita? Be sure to check out these other drinks:
The Best Frozen Coconut Margaritas
- 1.5 oz tequila blanco
- 1 oz triple sec (Cointreau)
- 1/2 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
- 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.
- 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.
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.