Frozen Pineapple Coconut Margarita

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.

If you’re anything like me and this speaks to your soul, you’ve got to check out this Frozen Peach Margarita, too!

Coconut Pineapple Margarita Ingredients

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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!

Pineapple Coconut Margarita Tips and Tricks

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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.

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.

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.

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.

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.

Why You Should Make This Pineapple Coconut Margarita

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• 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!