Frosty Coconut Margaritas

This cocktail is reminiscent of a really good pina colada, but with tequila and lime instead of pineapple.
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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 4 servings
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About 1 1/2 cups coconut milk ice cubes or regular ice cubes (see Cook's Note)

1/2 cup cream of coconut

1/2 cup simple syrup 

1/2 cup silver tequila or coconut-flavored tequila, if you can find it

1/3 cup orange liqueur, such as Grand Marnier

1/4 cup coconut soda or seltzer, such as LaCroix

1/4 cup coconut water 

1/2 teaspoon coconut extract 

2 limes, juiced, plus lime wedges, for serving

Coarse salt, for rimming the glasses

Cherries, for serving


  1. Chill 4 glasses.
  2. Combine the coconut milk ice cubes, cream of coconut, simple syrup, tequila, orange liqueur, coconut soda, coconut water, coconut extract and lime juice in a blender and pulse until the ice is crushed and the mixture is combined. It should be super frosty. Add more ice if needed, then taste and add a little extra tequila if desired.  
  3. Rim the chilled glasses with coarse salt. Divide the coconut mixture among the glasses, and top each with a lime wedge and cherry.

Cook’s Note

To make the coconut milk ice cubes, pour 2 cans of light coconut milk into ice cube molds. Freeze overnight before using. They aren't necessary; you can use regular ice cubes if needed.

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