Oh. My. Word. This Frozen Coconut Pineapple Margarita is going to be your new go-to frozen margarita… and it’s SO EASY!
We’ve gone slam straight to summer in no time flat here in Eastern North Carolina and I’m not complaining ONE BIT. I’m probably the most cold-natured person you’ll ever meet… no joke. I’m still wearing a sweatshirt out on the boat until I can burrow myself into a warm spot on the beach out of the wind. I’ll probably stop wearing sweats on the boat in mid-August.
Being cold-natured doesn’t keep me from wanting a good, stiff frozen drink though.
Hey, I’ll suffer for it.
I originally thought I was going to do a non-frozen version of this drink, but when mixing it I knew it needed to be in crushed ice due to its richness.
So I broke out my new awesome KitchenAid Diamond blender (affiliate link). It has a HUGE 60-ounce pitcher, so I was able to make the entire batch in one pitcher. If you have a blender with a smaller pitcher, I would split the recipe in half and blend double batches.
Oh, by the way… this margarita is a tad on the strong side, so drink responsibly.
Cheers to summer!
- 1 (10-ounce) can pina colada frozen concentrate mixer, thawed
- 10 ounces tequila (use the empty 10-ounce pina colada mixer can for measuring)
- 5 ounces pineapple juice (fill the pina colada mixer can half-full for measuring)
- Juice from ½ lime
- 7 cups ice
- Kosher salt for rimming glass (optional)
- Lime and pineapple wedges for garnish (optional)
- Rub edges of margarita glasses with a lime wedge and dip in kosher salt to coat rims.
- Place pina colada concentrate, tequila, pineapple juice, lime juice and ice in a blender and blend until smooth. Split into double batches to accommodate the size of your blender pitcher if necessary.
- Pour into glasses.