Coconut Lime Margaritas

Coconut Lime Margaritas * Once in a Blue SpoonOn Friday nights I’m usually too tired to do much of anything (I’m getting old…) so normally that means opening a bottle of wine, but these margaritas don’t have many ingredients (only 5) and are super easy to make.

Coconut Lime Margaritas * Once in a Blue Spoon

I used to not really like coconut all that much. Granted I would eat the occasional almond joy (because I’ve never met candy I didn’t like) and samoas have always been my favorite girls scout cookie, but I didn’t love it like I do now. I was especially clueless as to why anyone would pick coconut as the base for a drink when there were so many other fruity flavors to choose from.

Coconut Lime Margaritas * Once in a Blue Spoon

But now things are different (I think it all started with a girl scout cookie samoa coffee creamer roughly 4 years ago), chocolate and coconut are my favorite flavor combo and I’m obsessed with anything coconut. If there’s a coconut based drink on the menu (especially if there’s tequila involved, like in these coconut lime margaritas). 

Coconut Lime Margaritas * Once in a Blue Spoon

Since margaritas are my go to drink at restaurants I know there is an extremely contentious debate about on the rocks or frozen. To be honest I usually prefer on the rocks unless I’m getting a mix of sangria/frozen lime margarita, in which case I’ll make an exception (because combining wine and tequila sounds like the best idea). However, I made these coconut lime margaritas both on the rocks and frozen, so no matter your preference I’ve got you covered!

Coconut Lime Margaritas * Once in a Blue Spoon

There’s also the classic salt v. sugar rim debate when it comes to fruity margaritas. Generally I go salt but sometimes I can’t make up my mind and since I’m making these coconut lime margaritas in my own kitchen I did a combo of sugar and salt and added in some lime zest for color because I want my food to be pretty (food blogger problems…). If you are hard core team salt or team sugar feel free to use whichever you prefer.

Coconut Lime Margaritas * Once in a Blue Spoon

I plan on curling up on the couch under a blanket with these coconut lime margaritas and a big bowl of popcorn for a Netflix marathon (Luke and I are currently re-watching It’s Always Sunny from the beginning, so funny) on this rainy Friday night, I highly suggest you do the same!

Coconut Lime Margaritas * Once in a Blue Spoon

Coconut Lime Margaritas – On the Rocks or Frozen

The perfect creamy margaritas made with coconut milk, lime simple syrup, and silver tequila – serve with a lime zest studded salty sugar rim either on the rocks or frozen.
Course Drinks
Total Time 10 minutes
Servings 1 drink (easily multiplied)
Author Taylor * Once in a Blue Spoon


For the Margaritas

  • 4 oz canned light coconut milk see note
  • 1 oz lime simple syrup recipe below
  • 2 oz tequila
  • ½ oz lime juice
  • Ice
  • Lime wedges for serving

For the Lime Simple Syrup (see note)

  • ½ cup lime juice
  • ½ cup sugar

For the Lime Zest Salty Sugar Rim (see note)

  • 1 tablespoon sugar
  • 1 teaspoon sea salt
  • 1 lime – zest then cut into wedges


For On the Rocks Margaritas:

  1. - In a shaker combine the coconut milk, lime simple syrup, tequila, and lime juice and shake to combine (if you don’t have a shaker you can add everything in a glass measuring cup and stir)
  2. - Pour into salty sugar rimmed glasses filled with ice (see recipe below)
  3. - Serve with extra lime wedges as desired

For Frozen Margaritas

  1. - Freeze the coconut milk in ice cube trays (this will take a few hours – see note)
  2. - Place the lime simple syrup, tequila and lime juice in a blender (I used a personal sized blender cup), add the coconut milk ice cubes and a handful of regular ice cubes, blend until well combined
  3. - Pour into salty sugar rimmed glasses (see recipe below)
  4. - Serve with extra lime wedges as desired

For the Lime Simple Syrup (see note)

  1. - Combine the lime juice and simple syrup in a small sauce pan, bring to a simmer and cook until the sugar is dissolved, stirring ocassionally
  2. - Remove from heat and let cool completely before using

For the Salty Sugar Rim (see note)

  1. - Add the sugar, salt, and lime zest to a small bowl and mix well
  2. - Run a lime wedge around the rim of a glass then dip the glass into the salty sugar mixture and roll until all sides are evenly coated

Recipe Notes

- I HIGHLY recommend using light coconut milk for this, I tried using full fat because it’s what I normally have on hand, but it separates VERY quickly, the light coconut milk results in a much more homogeneous margarita

- The lime simple syrup recipe makes more than you will need for the margaritas, I store mine in a jar in the fridge

- If you want an all sugar rim just omit the salt, conversely if you want an all salt rim use 1 tablespoon of salt and omit the sugar

- For the frozen margaritas freezing the coconut milk will result in the best margarita, however, if you’re in a rush you can use all ice cubes, but your margarita will be more watery with less flavor

Coconut Lime Margaritas * Once in a Blue Spoon


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