Frozen Coconut Lime Margarita
Creamy, tropical frozen margarita with tequila, cream of coconut and plenty of lime. Tastes like a beach vacation.
- 5 min prep
- 2 drinks
- Rocks or coupe glass
Think of this as the margarita that went on holiday and met a piña colada. Cream of coconut makes it rich and silky, and a generous amount of lime keeps it bright enough that it never feels heavy.
Toasted coconut on the rim takes about three minutes in a dry pan and makes the drink look like it came from a resort bar.
Frozen Coconut Lime Margarita
Ingredients (2 drinks)
- 3 oz blanco tequila
- ½ oz orange liqueur
- 2 oz fresh lime juice
- 2 oz cream of coconut
- 1 oz coconut milk
- 3 cups ice cubes
Instructions
- Shake the can of cream of coconut well before opening.
- Add tequila, orange liqueur, lime juice, cream of coconut and coconut milk to the blender.
- Add the ice and blend on high for 40 seconds until creamy.
- Pour into glasses rimmed with toasted coconut flakes.
Garnish: Toasted coconut rim and a lime wheel
Glass: Rocks or coupe glass
Tips for the best texture
- Cream of coconut (sweet) is not the same as coconut cream (unsweetened); this recipe needs the sweet one.
- Coconut rum can replace half the tequila for a softer drink.
Try a twist
Add 1 cup frozen pineapple and you're halfway to a tequila colada.
Blender, frozen drink maker or slush machine?
These amounts are written for a standard countertop blender. In an ice-shaving frozen drink maker, put the ice in the hopper and the liquids and any fruit in the jar, then run a full cycle. In a home slush machine, which freezes the drink itself, leave out the ice, replace it with about 1 cup of cold water or juice, and pour the mixed liquid into the bowl.