Need a refreshing summer drink to beat the heat? This Frozen Pineapple Coconut Margarita uses tropical flavors and crushed ice to cool you down with just one sip!
Pineapple and coconut is a classic pairing that screams summer in a glass! Think of this cooling summer drink like the perfect fusion between a pina colada and a frozen margarita!
And as a busy mom who loves to occasionally relax with a tropical cocktail, I love a simple 6-ingredient drink that can be whipped up easily in the blender and completely transport me to an island in the sun.
oh, and hey! If you’re a margarita lover like me, check out this Sparkling Vodka Margarita next!
Coconut Pineapple Margarita Ingredient Highlights
You can also use frozen pineapple, but it’s best to avoid canned as it is often suspended in syrup and may make this margarita too sweet.
Note that cream of coconut is not the same as coconut cream. You can buy it in a can or in a squeezable bottle.
This recipe calls for 5 ounces of tequila Blanco. It’s my preference just because it tends to be a tad more citrus-y, which plays well with the fresh lime. That being said, if you prefer Reposado, that absolutely plays well with these ingredients, too!
I love using agave in margaritas because it is such a great tequila accompaniment, but you can use any sweetener in place of it here. Use simple syrup, honey, or even molasses in the same amount in its place.
Pineapple Coconut Margarita Tips and Tricks
Use Fresh Pineapple
I prefer using fresh pineapple to frozen pineapple in this recipe. You will get more than you need for this cocktail from just one pineapple.
Slice off the rind and cut around the core of your pineapple. Then, cut the meat of the pineapple into bite-sized cubes and measure out roughly 1 cup for this recipe.
You’ll Need a Blender or Food Processor for Frozen Margaritas
In addition to your delicious ingredients, you’ll also need either a blender or a food processor, preferably a blender! I use this Ninja Blender for this recipe, and it works like a charm!
All you have to do is throw all of your ingredients in and blend until smooth. You want your pineapple and ice to break down into tiny little fragments so that your margarita can be sipped through a straw.
How to Store Leftover Frozen Margaritas
This recipe makes about 2 large frozen margaritas, and each one is strong! If you have leftovers, don’t chuck them out! Seal them in a container and store them in the freezer. The rum will prevent them from freezing completely.
Leftovers will last up to 5 days in the freezer and may need to thaw before enjoying.
That said, these margaritas are best made fresh, so I wouldn’t recommend making these ahead of time if you can avoid it.
Frozen Pineapple Coconut Margarita
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
Ingredients
- 4 cups ice
- 1 cup fresh pineapple, chopped
- 2 ounces lime juice (2 oz usually = juice from 2 limes)
- 1 ounce agave nectar
- 5 ounces blanco tequila
- 4 ounces cream of coconut
Instructions
- Add the ice, pineapple, lime juice, agave, tequila, and cream of coconut to a blender.4 cups ice, 1 cup fresh pineapple, chopped, 2 ounces lime juice, 1 ounce agave nectar, 5 ounces blanco tequila, 4 ounces cream of coconut
- Blend on high until smooth—about 2 minutes. Make sure there are no large ice chunks or pineapple chunks left behind.
- Serve immediately and garnish with extra lime. Enjoy!
Pro Tips
- You can substitute any liquid sweetener for the agave and have similar results.
- You can opt to use Reposado in place of tequila Blanco.
- 1 fluid ounce = 2 tablespoons
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