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Nothing says summer like a festive cocktail and these Frozen Coconut Margaritas will quickly become a favorite of yours!

Two Frozen Coconut Margaritas in coupe cocktail glasses, each garnished with a lime wedge. The margaritas sit on a bronze tray on top of a tan table, with lime wedges on both the tray and the table. A green branch is visible in the top right corrner.


 

If you have followed my recipes for a while, you know we are big fans of margaritas — in any shape or form. While it all started with the classic Clayton Margarita, I’ve gone on to create many variations including my Smoky Mango Margarita and now these Frozen Coconut Margaritas! Think of these as a piña colada meets margarita — delish!

While this recipe highlights the frozen version of this margarita, I also have an on-the-rocks recipe if you need a smaller serving size, prefer on-the-rocks over frozen, or if you forget to freeze the coconut milk!

Ingredients:

  • Full-fat, unsweetened Coconut Milk
  • Freshly Squeezed Lime Juice
  • Lime Wedges
  • Blanco Tequila
  • Cointreau
  • Agave
  • Unsweetened Coconut Flakes
  • Tajin or Chili-Lime Seasoning
Straight shot of two coupe cocktail glasses, each containing a frozen coconut margarita. The glass in the forefront is garnished with a lime wedge, and there are limes on both the bronze tray the glasses are on, as well as on the table.

Step-by-Step:

Step One: Freeze the Coconut Milk

Add the coconut milk to an ice cube tray and freeze.

Step Two: Blend the Margaritas

In a high-speed blender, combine the frozen coconut milk, lime juice, tequila, Cointreau, agave, and 2 cups of ice. Blend on high until smooth.

Step Three: Rim the Glasses and Serve

On a small plate, combine the coconut flakes and tajin and stir to combine. Cut a slit in the lime wedge and rub it along the rim of a glass. Roll the edge of the glass in the coconut-tajin mixture to coat the rim. Fill the glass with ice then pour the coconut margarita into the glass and serve with a wedge of lime.

A beige bowl with cubes of frozen coconut milk. Three lime wedges are visible, and the bowl rests on a tan table.

Recipe FAQ:

I don’t like frozen cocktails, do you have an alternate recipe for this?

Yes! I have an on-the-rocks version in the recipe notes.

I forgot to freeze my coconut milk! What should I do?

I would make the on-the-rocks version!

I hope you enjoy these Frozen Coconut Margaritas all summer long!

look For More Cocktail Recipes? try these!

Batched Sparkling Elderflower Negronis

Frozen Paloma

Michelada Mix

Smoky Mango Margarita

Straight shot of two coupe cocktail glasses, each containing a frozen coconut margarita. The glass in the forefront is garnished with a lime wedge, and there are limes on both the bronze tray the glasses are on, as well as on the table.
3.50 from 2 votes

Frozen Coconut Margaritas

Cook: 10 minutes
Freezing Time: 4 hours
Servings: 4
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Ingredients 

  • 2 cups or 16 ounces full-fat, unsweetened coconut milk, frozen in an ice cube tray
  • ¼ cup freshly squeezed lime juice
  • ½ cup blanco tequila
  • ¼ cup Cointreau
  • ¼ cup agave
  • For Serving:
  • Lime wedges
  • 2 tablespoons unsweetened coconut flakes
  • 1 tablespoon Tajin or chili-lime seasoning

Instructions 

  • If you have not already done so, add the coconut milk to an ice tray and freeze.
  • In a high-speed blender, combine the frozen coconut milk, lime juice, tequila, Cointreau, agave, and 2 cups of ice. Blend on high until smooth.
  • On a small plate, combine the coconut flakes and tajin and stir to combine. Cut a slit in the lime wedge and rub it along the rim of a glass. Roll the edge of the glass in the coconut-tajin mixture to coat the rim. Pour the coconut margarita into the glass and serve with a wedge of lime.

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 
½ ounce agave 
For Serving: 
2 tablespoons unsweetened coconut flakes 
1 tablespoon Tajin (or chili-lime seasoning) 
Lime wedges 
In a cocktail shaker, combine the coconut milk, lime juice, tequila, Cointreau, and agave. Dry shake (without ice) until very well combined (at least 20 seconds). 
On a small plate, combine the coconut flakes and tajin and stir to combine. Cut a slit in the lime wedge and rub it along the rim of a glass. Roll the edge of the glass in the coconut-tajin mixture to coat the rim. Fill the glass with ice then pour the coconut margarita into the glass and serve with a wedge of lime.  

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

Additional Info

Author: Alex Snodgrass
Servings: 4
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Food Photography and Styling by Eat Love Eats.

Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!

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3.50 from 2 votes

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10 Comments

  1. I LOVE anything coconut!!!
    Any ideas on making this a mocktail?
    I love your cookbooks and recipes!
    Thank you!

    Reply

  3. 5 stars
    I made these are they are DEEEEELICIOUS!!! My guests agreed. I will definitely be making them again. Honestly, they seemed more like a dessert, with a little kick, of course!

    Reply

    1. There’s no whipped topping, just the frozen margarita! The frozen coconut milk makes it a great consistency.

      Reply