Why You’ll Love This Recipe

I love this recipe because it turns a traditional margarita into something extra special. The coconut cream gives it a velvety texture that pairs perfectly with the tartness of the lime and the sweetness of citrus. The coconut and lime zest rim adds a touch of flair that makes it feel like something from a fancy beach bar. It’s quick, easy, and always a crowd-pleaser.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 tbsp desiccated coconut
1 tsp finely grated lime rind
1 lime wedge
125ml (1/2 cup) coconut cream
80ml (1/3 cup) orange juice
60ml (1/4 cup) triple sec (orange-flavoured liqueur)
60ml (1/4 cup) fresh lime juice
3 cups ice cubes
2 lime slices
2 maraschino cherries

Directions

1. I start by spreading the desiccated coconut and lime rind on a small plate. I rub the rims of two serving glasses with a lime wedge, then dip them into the coconut mixture to coat. I set the glasses aside while I prepare the drink.

2. In a blender or food processor, I combine the coconut cream, orange juice, triple sec, lime juice, and ice. I process the mixture until it’s smooth and slushy, like a frozen cocktail.

3. I divide the icy mixture evenly between the prepared glasses. To finish, I garnish each drink with a lime slice on the rim and top it with a maraschino cherry. I serve it immediately while it’s perfectly chilled and frosty.

Servings and Timing

This recipe makes 2 servings. It takes about 5 minutes from start to finish, making it perfect for when I want a quick, refreshing drink.

Variations

For a tropical twist, I blend in pineapple or mango chunks for a fruitier version. When I want an extra creamy texture, I use a splash more coconut cream or a bit of coconut milk.

Storage/Reheating

Since this drink is best served frozen, I don’t store or reheat it. If I’m making it for a group, I blend the base ingredients (without ice) ahead of time and refrigerate the mixture, then add ice and blend again just before serving.

FAQs

Can I make this ahead of time?

I prepare the mixture without ice and refrigerate it, then add ice and blend right before serving.

Can I use coconut milk instead of coconut cream?

Yes, but the texture will be lighter and less creamy.

What can I use instead of triple sec?

I like substituting it with orange extract or a bit of orange zest for a similar flavor.

How can I make it less tangy?

I simply reduce the lime juice and add a bit more coconut cream or a drizzle of honey to balance it.

Can I make a large batch for a party?

Yes, I multiply the ingredients and blend in batches, then serve in a large jug or pitcher with garnished glasses.

How do I make the rim stick better?

I make sure to rub the glass rim well with the lime wedge so the coconut and zest adhere nicely.

Can I make this without ice?

Yes, I can chill the ingredients and blend them with frozen fruit instead of ice for a smooth consistency.

What’s the best blender for frozen drinks?

A high-speed blender works best to crush the ice evenly and create a silky texture.

Can I use crushed ice instead of cubes?

Yes, crushed ice blends faster and gives an even smoother consistency.

How can I make it extra fancy for serving?

I like to serve it in chilled glasses, top with extra shredded coconut, and add a colorful straw for a refreshing touch.

Conclusion

I love how this white frozen margarita blends the tang of lime with the creaminess of coconut for a refreshing, tropical drink. It’s simple to make, gorgeous to serve, and ideal for warm days or special gatherings. Whether I enjoy it solo or share it with friends, it always feels like a little sip of paradise.