This Pineapple Coconut Margarita recipe is so refreshing with a fun tropical flavor twist. Bright pineapple juice paired with creamy coconut milk, zesty lime juice, and blanco tequila all combined into a perfect cocktail for warm days.
Just a few simple ingredients make up a coconut pineapple margarita – below are some notes on each that takes this classic cocktail and gives it a tropical spin.
- Tequila: blanco tequila is (in my opinion) the best tequila for margaritas because it’s mild in flavor so mixes well.
- Pineapple juice: Store-bought for this is fully fine but definitely try to buy one that is 100% pineapple juice though, otherwise it could have additives, sweeteners, and other juices.
- Coconut milk: canned full fat unsweetened coconut milk is what I used. You could use low/no fat if you prefer, it will just make the result a bit less creamy.
- Lime juice: use fresh lime juice! It really makes all the difference in the flavor. Store-bought often tastes a bit sweeter and more artificial.
1. Combine & shake. Combine all ingredients in a cocktail mixer or mason jar. Shake until well combined and serve over ice.
Tips and tricks
- Mix your coconut milk – canned coconut milk separates so when you open the can there will likely be a thick substance and a liquid substance completely separated. Just take a spoon and mix together until smooth!
- Make your own fresh pineapple juice – blend some fresh pineapple and strain!
- Decorate the glass – I used pineapple and lime slice to decorate the glass which I thought was cute! You could also add a salt rim or do a lime wedge instead.
- How to make a salt rim – rub a slice of lime across the rim of a glass and dipping it in a pile of kosher salt. Add some lime zest to the salt to make “margarita salt”
- Or stay in theme and make a coconut rim! Instead of rubbing salt or sugar (or in addition to) along the rim of the glass, add some crushed up toasted coconut
- Really shake it – use a cocktail shaker or mason jar and give it a good shake to combine.
- This recipe does not include orange liqueur or triple sec, I didn't think it was necessary but feel free to include if you'd like!
- You can kind of think of this like a non-blended tequila pina colada, but you could sub in rum to make it even closer
- This tropical margarita doesn't have any added sweeteners but If after you taste the finished drink you'd like it to be a bit sweeter, feel free to add some simple syrup or agave nectar in
- If you LOVE coconut, use coconut tequila or even coconut flavored vodka to amp up that flavor
- If you don't want it to be creamy, try coconut water in place of coconut milk.
- Make it smoky – instead of using blanco tequila make it a smoky cocktail by using reposado or mezcal.
Just give it a good stir or shake and it’ll come back together!
Sure! It’ll separate a bit as it sits so before you serve just give it another good mix/shake.
No - similar, but different. Coconut milk is going to be a bit thinner whereas coconut milk is going to be a bit thicker and creamier. More on this here.
For sure! Just up the serving size by however many you want, and add the ice right before you want to serve so it doesn't water down the drink.
Pineapple Coconut Margarita
- 1.5 oz blanco tequila
- 1.5 oz pineapple juice
- 1.5 oz full fat unsweetened coconut milk
- 1 oz fresh lime juice
- Combine all ingredients in a cocktail mixer or mason jar. Shake until well combined and serve over ice.
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