Coconut Frozen Margarita Recipe — Creamy Tropical Cocktail

Nothing says summer like a bright, refreshing cocktail — and these Frozen Coconut Margaritas are destined to be a new favorite.

If you’ve followed my recipes, you know I’m a big fan of margaritas in many forms. From the classic Clayton Margarita to creative twists like the Smoky Mango Margarita, I love turning a familiar favorite into something new. These Frozen Coconut Margaritas are basically a perfect marriage of piña colada and margarita — creamy, tangy, and wonderfully tropical.

This recipe focuses on the frozen version, but if you prefer a smaller portion, a less slushy texture, or you simply forgot to freeze the coconut milk, there’s an easy on-the-rocks alternative included below.

Ingredients:

• Full-fat, unsweetened coconut milk
• Freshly squeezed lime juice
• Lime wedges (for serving and rimming)
• Blanco tequila
• Cointreau
• Agave syrup
• Unsweetened coconut flakes
• Tajin or chili-lime seasoning

Step-by-Step:

Step One: Freeze the coconut milk

Pour full‑fat unsweetened coconut milk into an ice cube tray and freeze until solid.

Step Two: Blend the margaritas

In a high‑speed blender, combine the frozen coconut milk cubes, freshly squeezed lime juice, blanco tequila, Cointreau, agave syrup, and about 2 cups of ice. Blend on high until smooth and slushy.

Step Three: Rim the glasses and serve

On a small plate, mix unsweetened coconut flakes with Tajin or chili‑lime seasoning. Cut a slit in a lime wedge and run it around the rim of each glass, then roll the rim in the coconut‑Tajin mixture to coat. Pour the blended margarita into the glass and garnish with a lime wedge.

Recipe FAQ:

Enjoy these Frozen Coconut Margaritas all summer long — they’re creamy, bright, and easy to make for a party or a relaxed evening at home.

Looking for more cocktail recipes? Try these

Batched Sparkling Elderflower Negronis

Frozen Paloma

Michelada Mix

Smoky Mango Margarita

3.50 from 2 votes

Frozen Coconut Margaritas

Cook:
10 mins

Freezing Time:
4 hrs

Servings:
4

Pin Recipe
Comment
Print Recipe

Ingredients

• 2 cups (16 ounces) full‑fat, unsweetened coconut milk, frozen in an ice cube tray
• 1/4 cup freshly squeezed lime juice
• 1/2 cup blanco tequila
• 1/4 cup Cointreau
• 1/4 cup agave syrup
• For serving:
• Lime wedges
• 2 tablespoons unsweetened coconut flakes
• 1 tablespoon Tajin or chili‑lime seasoning

Instructions

• If you haven’t already, add coconut milk to an ice tray and freeze until solid.
• Combine the frozen coconut milk cubes, lime juice, tequila, Cointreau, agave, and 2 cups of ice in a high‑speed blender. Blend on high until smooth and slushy.
• Mix coconut flakes and Tajin on a small plate. Use a lime wedge to wet the glass rim, then roll the rim in the coconut‑Tajin mixture. Pour the margarita into the glass and garnish with a lime wedge.

Notes

Coconut Margarita — On the Rocks Version

Serves 2

5 ounces unsweetened, full‑fat coconut milk

2 ounces lime juice

2 ounces blanco tequila

1 ounce Cointreau

1/2 ounce agave

For serving: 2 tablespoons unsweetened coconut flakes, 1 tablespoon Tajin (or chili‑lime seasoning), and lime wedges

In a cocktail shaker combine the coconut milk, lime juice, tequila, Cointreau, and agave. Dry shake (no ice) for at least 20 seconds to emulsify. Rim glasses with the coconut‑Tajin mixture, fill with ice, then strain the cocktail over the ice and serve with a lime wedge.

Nutrition information is automatically calculated and should be used only as an approximation.

Additional Info

Author:
Alex Snodgrass

Servings:
4

Like this? Leave a comment below!
Jump to Comments →

Food photography and styling by Eat Love Eats.