The weather has turned awesome here in the Pacific Northwest. This means the garden is growing, the hills are greener than usual and refreshing drinks on the deck, like these Coconut Lime Frozen Margaritas are about to start happening. Spring here in Oregon is beyond beautiful and reminds me every passing year why we put up with the rain.
And all this sunny-ness is also a reminder of my serious love for frozen and fruity margaritas…especially when a bowl of salty chips and salsa are at hands reach. And I do love coconut and lime together, it’s the perfect combination in so many recipes, so why not margaritas.
I dipped the edge of the glasses in a little lime juice so the salt and lime zest mixture would stick. This helps cut the sweet mixture and it looks super festive too.
I hope you all have a good blender with an ice crush setting. I absolutely love my blender and I work it to death without issue or feeling like I’m going to burn up the motor. It even makes nut butters with ease and of course awesome margaritas.
This picture is of my limes after they have been squeezed of juice. If there is one thing I cannot live without in my kitchen it’s my citrus squeezer. My limes were kind of dry and with my hand I couldn’t get any juice out, but with my squeezer I was able to extract lots of juice. I give this squeezer as a gift for housewarmings, showers or just because. I promise you need one.
Let me know how yours turn out.
Coconut Lime Frozen Margaritas
- zest of one lime
- kosher salt
- lime juice
- 1 can (15 oz) cream of coconut* (found in the drink mixer section)
- 3/4 cup silver tequila (preferably Patron)
- 1/2 cup fresh lime juice
- 1/4 cup Cointreau
- 3 cups ice cubes
- Mix together salt and lime zest on a small plate. Wet rims of glasses by dipping them in lime juice. Dip wet rims in salt-zest mixture. Set aside.
- Add cream of coconut, tequila, lime juice, Cointreau and ice to a blender; blend until smooth (I suggest adding ice one cup at a time and blending before adding another cup). Garnish glasses with lime wedges.
- *Notes: Cream of Coconut is not a homogeneous mixture right out of the can. It's sort of a solid and liquid and is not easily to stirred into one another due to its thickness. This would not matter except I suggest making the recipe with 3/4 of the can of cream of coconut first, and if you would like it sweeter, add back the full amount. Cream of Coconut is sweet and it's possible a full can is too sweet for some, but not for others. I have no problem with the full can, while my husband preferred his with the lesser amount. However, because the cream of coconut is not homogeneous, it's best to empty the full can into the blender and blend it together. Pour a quarter of the mixture out and reserve it. Add the rest of the ingredients to the blender, blend and taste. If you prefer it sweeter, add the reserved cream of coconut back until you are happy with the level of sweetness. The salt on the rim of the glass also helps cut the sweetness.
Other Margarita Recipes You Might Enjoy:
- 14 of the Best Refreshing Margaritas You Need to Make
- Frozen Pineapple Coconut Margaritas
- Key Lime Pie Margarita
- Clementine Margaritas
- Three Years Ago: Individual Puff Pastry Apple Tarts