Frozen Coconut Margaritas

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.

Print Recipe

3.50 from 2 votes

Cook Time10

Freezing Time4

Servings:

Author: Alex Snodgrass

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.