Coconut Margarita

Marisa Chafetz / Supercall
Marisa Chafetz / Supercall

Making a Frozen Margarita with coconut cream is a no-brainer. It essentially combines two of the best frozen, boozy summer treats: blended Margs and Piña Coladas. Incredibly easy to mix up, all this cocktail requires is reposado tequila, a few easy-to-get ingredients, ice and a blender. The bracing, icy blast that comes with each sip is powerful enough to give you goosebumps on a 110 degree day.

When it comes to choosing a reposado tequila, it is best to not skimp on cost and spring for the good stuff. You want the tequila to be rich, creamy and loaded with notes of cinnamon, vanilla and white pepper. Brands like Tequila Tapatio Reposado and Calle 23 Tequila Reposado will give the cocktail an incredible depth and boost the flavors of the coconut cream, while increasing the velvety mouthfeel and creaminess of the drink. Even though the coconut cream is sweetened already, don’t be afraid of adding the measure of agave syrup; it brings balance to the drink, rounds out the flavors and softens the acidity of the fresh lime juice. Depending on your preference, you can either garnish the finished cocktail with a lime wheel (which is honestly just for aesthetics) or you can rim the glass with salt—which adds a savory depth and makes you want to drink your drink even faster (slake that thirst!). Be aware that the recipe below makes only one cocktail. To increase the final volume, multiply the measurements by the number of people you are serving.

Coconut Margarita



  • 2.5 oz Reposado Tequila
  • 0.5 oz Agave Syrup
  • 3 oz Coco Lopez
  • 2 oz Lime
  • 1 Cup Crushed Ice


Step one

Pour the tequila, Coco Lopez, and lime into a blender with crushed ice.

Step two

Blend until smooth and pour into a Margarita glass.

Step three

Garnish with a lime wheel.

Contributed by Supercall