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