Frozen Coconut Margarita Recipe

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Move over Pina Colada! This delicious frozen Coconut Margarita recipe is about to become your new favorite cocktail!

White frozen liquid in a glass with green sugar around the rim with limes and toasted coconut on the beige counter.

We combined the best of two of our favorite drinks, the Skinny Margarita and the Pina Colada, to create a downright addictive drink! We’ve even used lite coconut milk to keep it on the skinny side!

This cocktail is perfect for summer parties, and the flavors are incredible. You can easily make a batch of the drink and add it to the blender with ice when friends are ready. Our recipe is for three cocktails.

No blender? No problem! Serve this Coconut Margarita cocktail recipe over lots of ice. Cheers!

What You Need To Make It

The tropical flavors in the cocktail are perfect for a pool party or gathering with friends on a warm summer evening.

Tequila: we used Camarena Silver tequila.
Lite Cream of Coconut: Thai Kitchen is the brand we used.
Triple sec: adds a little sweetness.
Fresh lime juice: a must for a margarita.
Lime zest: adds the perfect tang to balance the flavors.

Scroll down to the recipe card at the bottom of this post to see the full instructions.

How to Make a Frozen Coconut Margarita

Step 1: Zest lime and set aside.

Limes and zest with zester and glass bowl of zest on beige counter.

Place crystalized sprinkles onto a small plate and pour a little triple sec onto another plate. Dip the rim of the glasses into triple sec and then into sprinkles. Set aside.

Step 2: Toast coconut and set aside. We do this in the oven on low broil. Keep an eye on it as it can burn easily. You’ll want it to be a light golden brown.

Step 3: Add ice cubes, cream of coconut, tequila, triple sec, and fresh lime juice to the blender.

Step 4: Add lime zest.

Creamy frozen liquid with lime zest in a blender.

Step 5: Blend until creamy.

Step 6: Carefully pour the margarita into prepared glasses. Pour close to the glass so not to mess up sprinkles.

White frozen liquid being poured into a sugar rimmed glass on a beige counter.

Step 7: Garnish with toasted shredded coconut and a lime wedge. Serve.

Variations and Substitutions

There are so many margarita variations, and more are being created all the time. These are just a handful of ideas. Let us know if you come up with something new!

Use your favorite brand of tequila blanco (white tequila), or try Mezcal next time. It is so good in our Frozen Mezcal Margarita!

If you don’t like tequila, feel free to use vodka or rum. Malibu coconut rum would be delicious. Gin might add a little too much botanical flavor, but you could try it.

If you don’t have Triple Sec, use orange liqueur like Grand Marnier or Cointreau instead. It really does add to the flavor, so do try to use one of the three. In a pinch, orange juice sweetened with a little simple syrup is a good substitute.

We loved the coconut flavor in this tropical margarita, but you could also add a splash of pineapple juice to make it more like a pina colada. I have heard of people making drinks with coconut water but haven’t tried it yet. It’s on my list!

You can skip the toasted coconut if you don’t have it and simply add a lime slice.

Though the traditional margarita has a salt rim, we don’t recommend a salted rim with this coconut lime margarita cocktail. Instead, we’ve used sugar sprinkles.

Coconut Margarita FAQ

Can I use regular coconut cream?

You can, especially if you’re not concerned about calories. The full fat version of Coco Lopez coconut cream has a lot more calories and we like the lighter version.

Can I use a different kind of alcohol?

You can! Any white liquor would be fine. With the lime juice and coconut, it will still taste similar, but nothing says margarita like tequila!

Can I make this without a blender?

You sure can. Just add all the ingredients to a cocktail shaker with ice and shake well. Strain the drink into a new glass over new ice and garnish as instructed.

Top Tips

You’ll want to have everything ready before making the cocktail. Toast your coconut ahead of time and get your glasses rimmed with sprinkles. If you don’t do that first, your cocktail could be melted by the time you’re ready to drink it.

We used lite canned coconut milk instead of coconut cream. They are very similar, but the cream version has 3 times the calories. Either is delicious.

There are so many choices when buying a blender. We did some research and have a list of the best blenders for frozen drinks.

Whenever we’re serving drinks, we like to have some small bites for our guests. Try these Asian-inspired Coca Cola Chicken Wings or Hawaiian Garlic Shrimp to keep with the tropical vibe! You could also put out a big bowl of tortilla chips served with our fresh peach salsa or watermelon salsa for dipping.