Frozen Coconut Margaritas Recipe
These frozen coconut margaritas are the best! Creamy coconut and tart lime blended over ice with coconut tequila and served with sweet toasted coconut rim, you will be obsessed with these cocktails!
How to Make the Best Frozen Coconut Margaritas
Tropical, creamy, and utterly refreshing—these frozen coconut margaritas are the ultimate summer cocktail. The combination of rich crema de coco and coconut milk creates an incredibly smooth, luxurious base that pairs perfectly with the bright tartness of fresh lime juice. Add coconut tequila to the mix, and you’ve got a drink that tastes like a vacation in a glass.
What makes these margaritas truly special is the toasted coconut rim. Taking just 15-20 minutes to toast the coconut flakes transforms them into a golden, crunchy garnish that not only looks gorgeous but adds a subtle nutty sweetness to every sip. It’s a simple step that elevates the entire drink from basic to café-worthy.
Whether you’re hosting a summer gathering or simply want to escape to the tropics for an afternoon, these frozen coconut margaritas deliver. They’re smooth, they’re sippable, and they’re absolutely irresistible. Serve them immediately while they’re perfectly cold and blended, and watch your guests come back for more.
Frozen Coconut Margaritas
These frozen coconut margaritas are the best! Creamy coconut and tart lime blended over ice with coconut tequila and served with sweet toasted coconut rim, you will be obsessed with these cocktails!
Ingredients
Main
For Rimming
Instructions
Toast the Coconut
- Preheat the oven to 350°F.
- Spread the coconut flakes in a single layer on a sheet pan.
- Toast for 15 to 20 minutes, stirring every 5 to 7 minutes, until golden brown. The shredded coconut will toast fast, so keep an eye on it!
- Let it cool before using—this allows the coconut to get a little crunchy and stick to the glass better.
Make the Margaritas
- In a blender, add the crema de coco, coconut milk, and lime juice.
- Blend on low speed for 10 to 15 seconds until combined.
- Add the tequila and ice and blend on high speed for 1 minute or until the ice and margarita are smooth and slushie.
Garnish and Serve
- Rim the outside lip of the glass with agave, then gently press into the toasted coconut.
- Pour the frozen coconut margaritas into the glass and serve right away!
Notes
- For the creamiest texture, use full-fat coconut milk.
- Toast the coconut ahead of time for a batch of margaritas.
- This recipe serves 4 but can be easily doubled for larger crowds.