Frozen Pineapple Coconut Margaritas

Perfect for sipping poolside or for your next beach vacation, these Frozen Pineapple Coconut Margaritas scream tropical deliciousness. They are the perfect combination of both a classic margarita and a pina colada… keeping you from having to choose between the two. 

Frozen Pineapple Coconut Margaritas

When the heat becomes unbearable down here in the south, having an arsenal of porch sipping appropriate recipes is necessary especially when you’re sticking close to home. 

A few quick ingredient notes before we get to mixing:

  • Pineapple juice: I use canned pineapple juice versus fresh pineapple purely for preference as I don’t like pulp in my drinks. You can substitute fresh or frozen pineapple for this recipe, you’ll need about 2 cups.  
  • Coconut milk: Use the full fat canned coconut milk, not the milk you find near the dairy aisle. It won’t be as creamy if you don’t get it from the can. And speaking of can….
  • Coconut milk x2: Be sure to mix, mix, mix your coconut milk before adding. The cream tends to settle on the top and the milk at the bottom of the can. You want a combination of the two. Again, for creaminess. 
  • Coconut tequila: I use Margaritaville Calypso Coconut Tequila. It’s a combination of tequila and light rum and it’s amazing. I discovered it when researching my wedding signature cocktails. You can substitute regular tequila if you’d like, though. 

Frozen Pineapple Coconut Margaritas

Frozen Pineapple Coconut Margaritas

Frozen Pineapple Coconut Margaritas

Yield: 2

Transport yourself to the tropics with these delicious Frozen Pineapple Coconut Margaritas that scream summertime vacation...even if you're in your own backyard.


  • 4 ounces pineapple juice
  • 2 ounces coconut milk
  • 4 ounces Calypso coconut tequila
  • 3-4 teaspoons agave nectar (more or less depending on how sweet you prefer your margarita)
  • 1 lime, juiced
  • 2-3 cups ice
  • kosher salt for rimming glass, optional
  • lime and pineapple wedges, optional garnish


Prepare the glasses:

Use a lime wedge to coat the edge of the glasses in lime juice.

Dip each rim of the lime-coated glasses into a small flat plate with salt and turn the edge of the glass in the salt.

Add the pineapple juice and coconut milk into a blender and blend until smooth.  Add the coconut tequila, agave nectar and lime juice; blend. Add ice, 1 cup at a time and blend until desired consistency is reached.

Pour into glasses and garnish each with a lime slice and pineapple wedge, if desired. 

Let’s talk about why these margaritas will be your new favorite:

  • Minimal and uncomplicated ingredients. The Margaritaville Calypso Coconut may be the hardest to find on your ingredient list but it’s well worth tracking down. It’s a combination of both rum and tequila and I find that it keeps your margaritas on the sweeter versus tangier side. As previously mentioned, we used it for our wedding signature cocktail, the “Blushing Bride” aka Italian Margaritas. You can find that recipe here: Mason Jar Italian Margaritas
  • Quick. In less than about 10 minutes you can have a tropical treat ready to indulge. 
  • Delicious. Duh. This is THE recipe for a quick tropical transport without leaving home. 

Frozen Pineapple Coconut Margaritas

With these Frozen Pineapple Coconut Margaritas, you can simply close your eyes and transport yourself somewhere tropical with the quick addition of a cocktail umbrella. I couldn’t find my umbrellas so just popped in a straw. I was still transported to the beach. It’ll work. Trust. 

It’s 5 o’clock somewhere, right? Get to blending!