Frozen coconut margaritas are smooth, creamy, and easy to make! Almost as easy as they are to sip! Creamy coconut blends with coconut tequila and fresh lime topped with sweet and crunchy toasted coconut rim.
Bring on the margs and the tacos!!! Frozen coconut margaritas are going to CHANGE. YOUR. LIFE. They are ridiculously delicious and dangerously easy to finish. And that sweet toasty coconut rim? The perfect little snacky-snack garnish.
Fun fact, these cocktails are a frozen copycat version of the ones we serve at our restaurant. While they’re not 100% the same because there’s some stuff you can’t get at the grocery store that you can order from restaurant purveyors, they are pretty similar. AND these creamy cups of slushie coconut dreams are just that, frozen for ultimate refreshment.
What’s in a coconut margarita?
In this frozen Bonefish Harrys copycat version, we’re using some sweet coconut, creamy coconut, and zippy lime juice blended with the best coconut tequila. You’ll need:
- cream of coconut/crema de coco (most bartenders just call it by the brand name Coco Lopez)
- coconut milk
- lime juice (splurge for the fresh stuff if you can)
- sweetened shredded coconut (like the stuff in the baking aisle)
- agave to stick the coconut to the rim of the glass
- coconut tequila (we use the 1800 brand, the flavor is perfect)
Oh and plenty of ice.
These ingredients make the best coconut margaritas because they bring the creamy natural fat of coconut in the coconut milk, the sweetness common to most blended tropical drinks from the cream of coconut, zippy acidity from the lime juice and just the right amount of tequila to be boozy but you still can’t totally notice it.
Tips for making the best frozen margaritas
Frozen margaritas play by a slightly different set of rules than their shaken cousins. Here are some things to consider when making your frozen margaritas.
- You’ll be drinking the ice along with the cocktail, so they won’t taste quite as boozy as a shaking margarita
- Don’t over ice the blender. You can always add more ice and run the blender again, but if there’s too much ice your margaritas will taste bland
- Serve right away! Melted frozen margaritas will taste watery. If you’re entertaining, make the coconut margarita mix in advance then just add to the blender with ice when you’re ready to serve.
What to serve with them
You’re like, “tacos, duh.” Well of course, there’s tacos. Frozen coconut margaritas will literally go great with any kind of taco, but here are some flavor ideas to think about.
Creamy coconut is great when paired up with spicy stuff. So these Korean beef tacos with their spicy kimchi and gochujang sauce are kinda perfect. If you’re keeping it vegetarian, the crispiness of kale and sprout tacos with spicy wasabi ranch is supreme. Or just keep it simple and easy with crockpot chicken tacos.
Truly, the taco-bilities are endless. Tell me in the comments what your serving with your margs and know that I’m sending you a virtual ‘cheers!’
Did you make this recipe? Please leave a rating and a comment below! If you’re on Pinterest, post a pic of your cocktail so others can see the deliciousness you made!Print
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!
- 1 can crema de coco 15-ounce can
- 3/4 cup + 1 tablespoon coconut milk 1/2 of a 13.5-ounce can
- 1/2 cup lime juice
- 1 1/2 cups coconut tequila
- 8 cups ice cubes about 2 trays
- 4 cups sweetened coconut flakes
- agave for rimming the glass
- 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 coconut, 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 the glass 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!
- either the Goya or Coco Lopez brand of crema de coco/cream of coconut work best for this recipe
- Category: margaritas
- Method: blender
- Cuisine: mexican
Keywords: coconut margarita, frozen coconut margarita, frozen margaritas, creamy coconut margarita