Pineapple Coconut Margarita
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Say hello to your new favorite summer sip – a Pineapple Coconut Margarita! These are pure sunshine in a glass! Bursting with juicy pineapple, creamy coconut, and a kick of tequila, they’re tropical, fun, and dangerously easy to make.
These delicious margaritas go great with for a fiesta party or taco Tuesday. They are also perfect for Cinco de Mayo.
Perfect for backyard BBQs, pool parties, or anytime you need a little escape to paradise!
As a productivity manager, I’m all about simple, time-saving recipes that still feel special.
This is one of our easy cocktail recipes you will want to bookmark for later.
Ingredients
- tequila – your favorite brand. I like a silver tequila
- triple sec
- lime juice – must be fresh, I don’t recommend the bottled stuff.
- pineapple juice – fresh if possible, but bottled or canned is fine.
- cream of coconut – I use this Cream of Coconut for cocktails
- toasted coconut flakes
- agave or honey
- Fresh pineapple and lime – for garnish
See recipe card for quantities.
Substitutions & Variations
- You can substitute the Tequila with white rum for a more tropical piña colada type of margarita.
- If you don’t have agave or honey, you can use corn syrup or simple syrup.
- If you don’t have cream of coconut, you could use full-fat coconut milk and a little simple syrup, but it will be slightly less rich and sweet.
- For a Pink Blush Margarita, add a splash of grenadine before serving for a gorgeous sunset effect and a little extra sweetness.
How to Rim Margarita Glasses
This tutorial works for toasted coconut rims and other rims.
Step 1 – Dip the rim of the margarita glass into the agave. (or honey)
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Step 2 – Dip rim of glass into the coconut flakes.
How to Make Pineapple and Coconut Margaritas
Step by step overview:
- Step 1: Add ice to a cocktail shaker. Add tequila and triple sec.
- Step 2: Add pineapple juice to shaker.
- Step 3: Add fresh lime juice.
- Step 4: Add cream of coconut. Cover shaker and shake.
Serve with a pineapple slice and lime slice.
Serving Suggestions
You can add a coconut chunk on a skewer for a fun tropical touch, or a maraschino cherry if you want it a little tiki-style! Pair this drink with my Chicken Sour Cream Enchiladas or my Chicken Fajita Quesadillas.
Storage
Store leftover margaritas in an airtight container in the refrigerator. Store leftover ingredients separately.
Top Tip
- Prepare ahead – Toast the coconut ahead of time, cut the pineapple ahead of time too.
- Shake Shake Shake – Always give the margarita a good hard shake to make the cream of coconut fully combine with the juices.
- Use crushed ice – Crushed ice is better than cubes because it makes these margaritas feel even more tropical and frosty.
- Chill glasses – Put glasses in the freezer for a few minutes before making the drinks so that they stay cold longer.
- Upsize this – You can easily upsize this recipe for a crowd.
Pair these Margaritas with these Fiesta Recipes
Looking for other recipes like this? Try these:
Pineapple Coconut Margaritas
Ingredients
- Ice
- 4 oz. tequila
- 1 oz. triple sec
- 2 oz. lime juice
- 4 oz. pineapple juice
- 1 1/2 oz. cream of coconut
- 1 1/2 cups toasted coconut flakes
- 3 tablespoon agave
- Fresh pineapple and lime for garnish.
Instructions
- To rim the glasses, add the corn syrup or agave to a shallow saucer, and the coconut flakes to a separate saucer.
- Dip the rim into the corn syrup, and then into the coconut flakes.
- To a cocktail shaker, add ice, tequila, triple sec, lime juice, pineapple juice, and cream of coconut.
- Shake well to combine and chill.
- Divide between two glasses.
- Garnish with fresh pineapple and lime juice.
Nutrition
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