Frozen Pineapple Coconut Margarita

on May 31, 2021

last updated April 23, 2024

5 from 5 votes

This post may contain affiliate links. Please read my disclosure policy.

This Frozen Pineapple Coconut Margarita uses fresh pineapple, sweet cream of coconut, and lime to transport you to the tropics!

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 (just like in this Pineapple Pie!) that screams summer in a glass! Think of this cooling summer drink like the perfect fusion between a pina colada and a frozen margarita!

Green tip: Consider investing in reusable straws! They are easy to clean and will reduce your contribution to plastic waste that eventually ends up in landfills or makes its way into the environment and becomes microplastics. These stainless-steel straws are my favorite!

Coconut Pineapple Margarita Ingredients

Here’s everything you need:

Fresh pineapple. 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.
Cream of coconut. Note that cream of coconut is not the same as coconut cream. You can buy it in a can or in a squeezable bottle.
Agave nectar. Cream of coconut is already sweet, but with the tartness from the lime and acidity from the pineapple, I find just a little bit of agave really rounds this frozen cocktail out.
Blanco tequila. Any tequila will work but Blanco is my preference.
Fresh lime. What’s a margarita without fresh lime juice?
Ice. This is how we get that slushy texture!

agave, lime juice, cream of coconut, ice, tequila, pineapple

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.

Slicing leaves off of a whole pineapple — First, slice the leaves off of the pineapple.

Slicing rind off of whole pineapple — Next, slice the rind off and cut around the core.

Cutting pineapple into thin slices — Third, lay your pineapple chunks flat and slice into thin strips.

Cutting pineapple into cubes — Finally, cut your strips into cubes, roughly 1-inch in size.

Pineapple is one of the most naturally sweet and refreshing fruits. It does, however, come with a relatively high environmental impact. Over 90% of the pineapple consumed in America is imported from Costa Rica and uses a large number of chemical pesticides to keep up with demand.

So how can we enjoy pineapple more sustainably? Look for organic pineapple, ideally from Hawaii.

Green tip: Look for organic pineapple that is Rain Forest Alliance or Fair Trade certified.

Cream of Coconut vs Coconut Cream

Bear in mind that cream of coconut and coconut cream are not the same.

Cream of coconut is syrupier and more pre-sweetened whereas coconut cream is richer and thicker. This recipe calls for cream of coconut, which is already mixed with sugar. Coconut cream may curdle with the acidity of pineapple and lime.

They also differ in color. Cream of coconut is usually an off-white or tan color, whereas coconut cream is cloudy white.

Adding Cream of Coconut into blender — Add your ice, pineapple chunks, and Cream of Coconut to a blender.

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 a lot of my sauces and vinaigrettes. 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.

Adding agave nectar to blender to make Frozen Pineapple Coconut Margarita — Add the tequila and agave nectar to the blender.

Pineapple Coconut Margarita Tested Substitutions

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.

Squeezing fresh lime into Pineapple Coconut Margarita — Add fresh lime juice to the blender and blend on high until smooth.

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.

Green tip: Did you know that of the billions of pounds of food wasted annually, it is estimated that 50% of it happens in our homes? It’s always best to avoid food waste as much as you can!

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 in a lowball glass garnished with Tajin

Want to sharpen your kitchen skills?

Why You Should Make This Pineapple Coconut Margarita

It’s refreshing! Those fresh flavors and cooling ice chips make this the perfect summer drink.
It’s quick and easy. Just throw all of the ingredients into a blender and press play!
It’s tropical. Between the fresh pineapple and cream of coconut, this drink is a total vacation!

If you’re loving this refreshing Pineapple Coconut Margarita and are looking for more summery drinks, check out this 4-Ingredient Vodka Sour and Strawberry Pineapple Mojito.