This frozen coconut margarita recipe is refreshing, sweet, and perfectly lime-and-coconut-y.
Optional Rim Garnish:
- lime wedges
- sweetened shredded coconut
- coarse rim salt
Coconut Margarita Ingredients:
- 1/2 cup tequila
- 1/3 cup freshly-squeezed lime juice
- 3 tablespoons freshly-squeezed orange juice
- 1–2 tablespoons simple syrup**, if needed
- coconut ice cubes, see above
To Make The Coconut Ice Cubes:
- Whisk together the coconut water and cream of coconut in a mixing bowl until combined. Pour the mixture into ice cube trays, then freeze for at least 12 hours, or until frozen. (Cream of coconut does not always freeze completely, so if yours are not 100% solid, that’s ok.) Keep frozen until ready to use.
- !To Rim The Glasses:
- Run a lime wedge around the top of each glass until it the top 1/4-inch or so is moistened. Dip the glass in a bowl that has been filled with either shredded coconut and/or coarse rim salt. Chill the glasses in the freezer for at least 5 minutes before filling with the margarita mixture.
- If your coconut is not sticking, you may need to pulse it a few times in a food processor until it is the consistency of coarse salt.
- !To Make The Coconut Margaritas:
- Add all ingredients (including the coconut ice cubes) to a blender and pulse until combined. Taste the mixture, and add simple syrup to sweeten if needed. You can also add extra ice cubes (either regular, or more coconut ice cubes) to thicken the consistency, if needed
- Pour into prepared glasses and serve immediately, garnished with an extra lime wedge on top if desired.
**To make a batch of simple syrup, bring stir together 1/2 cup granulated sugar and 1/2 cup water in a small saucepan, and bring to a boil until the sugar is dissolved. I recommend chilling your simple syrup in the refrigerator before adding to this recipe, so that it is cool.