Easy Frozen Coconut Margarita

To celebrate National Tequila Day, we're sharing one of our favorite summer cocktails - a creamy and zesty Frozen Coconut Margarita. This dairy-free recipe is quick and easy to make. There's just five ingredients in the margarita - it's a refreshing blend of lime juice, coconut cream, tequila blanco, triple sec and natural agave nectar. What makes this coconut margarita extra special is the toasted coconut-dipped rim. Each sip of icy cold margarita is finished off with the sweet crunch of toasted coconut. Grab your straw hat and beach chair cos this cocktail will take you straight to tropical shores.

Coconut Margarita with Sweetened Shredded Coconut. Toasted Coconut Rim on National Tequila DAy

Frozen Coconut Margarita


For the Coconut Rim:

  • 2 tablespoons Fiesta Tropicalé unsweetened coconut flakes, toasted

  • 1/2 tablespoon sugar

  • Pinch salt

  • Zest from 1/2 lime

  • 1 lime wedge

For the Coconut Margarita:

  • 2 ounces coconut cream

  • 1 1/2 ounces tequila blanco

  • 1 ounce triple sec

  • 1 ounce lime juice

  • 1/2 ounce agave nectar

  • 1 cup ice

How To Make It

For Coconut Rim:

  1. Combine toasted coconut flakes, sugar, salt, and lime zest in a small bowl

  2. Wet rim of glass with lime wedge and dip into the toasted coconut flake mixture.

For Coconut Margarita:

  1. Combine coconut cream, tequila, triple sec, lime juice, agave nectar and ice in a blender

  2. Blend until smooth.

  3. Pour into rimmed glass and serve immediately with lime wedges. Enjoy!