The Best Frozen Coconut Margaritas
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.
Servings 2
Equipment
Ingredients
- 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
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.