Pina Colada Pineapple Coconut Margarita
Today I'm sharing one of my favorite cocktails - the Pineapple Coconut Margarita recipe! This tropical twist on the classic cocktail is packed with sweet pineapple juice and creamy coconut, and zesty lime juice shaken up with tequila served with a toasted coconut rim - it's like a tropical escape in a glass. It's the perfect blend of sweet and tangy that will transport you straight to the beach!
Let's enjoy some more tropical drinks with a pitcher of pineapple agua fresca, make a couple of guava mojitos for brunch, or serve up some spicy strawberry margaritas!
Pina Colada meets Pineapple Margarita in this Tropical Cocktail!
I usually find a favorite drink of the season every year, and I might have to give that title to these coconut pineapple margaritas. They're the perfect end to a warm summer night; it's like a pina colada on the rocks; a sweet, refreshing, tropical cocktail that gives nothing but hot summer days and sunny vibes on a tropical vacation.
The perfect drink to sip while noshing on tortillas chips, guac, and salsa poolside, in my opinion.
So if you're of legal drinking age, take this twist on the classic margarita with you to your pool parties this summer or make a pitcher for cinco de mayo, served with many a lime wedge and pineapple slice! It is perfectly portable and party-worthy if you decide to make a pitcher full, and the coconut rim is not only adorable but absolutely delish.
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Equipment
Cocktail shaker - if you're following the recipe, this is all you'll need. If you want a frozen pina colada with tequila drink, you'll need a blender.
Large pitcher - if you're making this into a party-size coconut pineapple margarita, you'll need a pitcher!
Key Ingredients
Full ingredients, measurements, and printable instructions are in the recipe card at the bottom of this post.
- Pineapple Juice - You can use bottled juice, but let me tell you, there's something about fresh pineapple juice that can't be beat (just blend up with some water!).
- Cream of Coconut - can't have a pina colada marg without the tropical taste of coconut! This is not coconut cream, canned coconut milk, or coconut water. You're going to want to head to the mixer aisle of the grocery store, where you'll find something called Coco Lopez, or any other brand of cream of coconut. It's a sweetened coconut mixer in a can, and it will give you life! I use cream of coconut in my husband's coquito recipe.
- Fresh Lime Juice - lemon juice also works but that tart lime is really what we are going for.
- Tequila - a good margarita always needs good tequila. Use your favorite, we like blanco tequila or reposado tequila, which is more golden because it's aged in oak barrels.
- Agave Nectar - this is not a must-have, but if your cream of coconut just isn't sweet enough some agave nectar or a simple syrup will get you there.
- Shredded Coconut -you can't skip the toasted coconut flakes rim, y'all! It's so pretty, so festive, not to mention incredibly tasty.
- Garnish - I used fresh a little pineapple wedge, a lime slice, and some lovely edible viola flowers, but you can also add some cocktail cherries and other fun garnishes.
Let's Make Pineapple Coconut Margaritas!
Step 1 | Toast the shredded coconut in a dry pan over medium heat, stirring the coconut around every minute or so to get the majority of the coconut shreds nice and toasty.
Step 2 | Rim the glasses in agave nectar, then cover the rims in the toasted coconut flakes. Then add ice to the glasses.
Step 3 | In a cocktail shaker, shake up all the ingredients with more ice until creamy and well combined.
Step 4 | Strain the coconut pineapple margarita into the prepared glasses. Garnish and serve nice and cold!
Variations and Substitutions
- Make a pitcherful of pineapple coconut margarita by blending everything up in a blender (without ice!) instead of in a cocktail shaker with ice.
- Get maximum coconut flavor by swapping in coconut tequila.
- Make it a mocktail by subbing the tequila for a non-alcoholic alternative or leaving it out all together.
- Want to make this without Cream of Coconut, you can use coconut cream or coconut milk. I highly suggest using a blender if you're doing this so there aren't chunks of coconut cream in your drink. And since it's not sweet, you're going to want some simple syrup in there as well.
- Swap tequila for coconut rum to really get into the piña colada vibes.
- Instead of the coconut flakes, rim the glasses with a mix of grated lime zest and coarse salt for that traditional margarita vibe.
Pro Tips
- Roll the limes to get them super juicy before pressing. Most store bought lime are actually not ripe when picked and don't ripen off the tree, so you'll need to beat it up a little bit.
- If you don't have a cocktail shaker, use a blender!
- Make ahead and keep in an airtight pitcher (especially if you're multiplying the recipe!) overnight, then shake or blend and serve!
Recipe FAQs
Use a blender and add a cup of crushed ice to it with all the other ingredients. Then blend up until smooth.
A classic margarita uses simple syrup but since we are using cream of coconut, it is an optional ingredient.
If tequila isn't your thing, you can go the full piña colada route using dark rum! You could also go for a coconut flavored rum or coconut vodka as well.
More Summer Drinks
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📖 Recipe
Pineapple Coconut Margaritas
Ingredients
Coconut Rim Garnish
- 2 tablespoon sweetened coconut flakes
- 1 tablespoon agave nectar
Coconut Pineapple Margaritas
- 2 ounces tequila
- 1 ounce cream of coconut Coco Lopez brand preferred
- 2 ounces pineapple juice
- ½ ounce lime juice
- Ice
- Lime slices for garnish
- Pineapple chunks for garnish
- Edible flowers for garnish
Instructions
- Make the Toasted Coconut Rim
- In a dry skillet over medium heat, toast the coconut flakes for 3-4 minutes, stirring occasionally so most of the coconut flakes brown.
- Pour the toasted coconut onto a small plate. Set aside.
- Make the Margarita
- Pour the agave nectar onto a plate, then dip the rim of your glass into the agave nectar.
- Dip the rim into the toasted coconut flakes, covering every part of the rim with the coconut.
- Add ice to your glass and to your cocktail shaker.
- Pour the tequila, cream of coconut, pineapple juice, and lime juice into the cocktail shaker, put the cover on and shake vigorously until very well combined and cold, for about 30 seconds.
- Pour the cocktail into your prepared glass, then garnish with your lime, pineapple, and edible flowers.
- Enjoy cold!
Notes
Tips and Variations
- This recipe is easily multiplied for a crowd!
- Make a pitcherful of pineapple coconut margarita by blending everything up in a blender (without ice!) instead of in a cocktail shaker with ice.
- Amp up the coconut flavor by swapping in coconut tequila.
- Make it a mocktail by subbing the tequila for a non-alcoholic alternative or leaving it out all together.
- If you can't find Cream of Coconut, you can use coconut cream. I highly suggest using a blender if you're doing this so there aren't chunks of coconut cream in your drink. And since it's not sweet, you're going to want some simple syrup in there as well.
- Swap tequila for rum to really get into the piña colada vibes.
