Pineapple Coconut Margaritas

4.85 from 13 votes

If you're craving something fruity, refreshing, and just a little bit creamy, this pineapple coconut margarita is the summer cocktail you need. It's a tropical spin on a classic margarita, made with pineapple juice, cream of coconut, fresh lime, and tequila shaken until cold, then poured over ice with a toasted coconut rim that gives beach vacation energy. This is the kind of creamy margarita that shows up for poolside parties, backyard BBQs, and every summer Friday.

Prep Time3

Cook Time3

Total Time6

Course: Drinks

Cuisine: Mexican-American

Servings: margarita

Calories: 333kcal

Author: Eden Westbrook

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.
2 tablespoon sweetened coconut flakes
Pour the toasted coconut onto a small plate. Set aside.

Make the Pineapple Coconut Margarita

Pour the agave nectar onto a plate, then dip the rim of your glass into the agave nectar.
1 tablespoon 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.
2 ounces tequila, 1 ounce cream of coconut, 2 ounces pineapple juice, ½ ounce lime juice, Ice
Pour the cocktail into your prepared glass, then garnish with your lime, pineapple, and edible flowers.
Lime slices, Pineapple chunks, Edible flowers
Enjoy cold!

Notes

Variations to Try

Frozen Pineapple Coconut Margarita: Want a frozen version? Toss everything in a blender with a cup of ice and blend until smooth. Just keep in mind you may want to dial back the cream of coconut to keep the texture light.

Mocktail Version: Skip the tequila and swap in coconut water or a splash of club soda for a bubbly, non-alcoholic tropical drink.

Pitcher-Style for Parties: Multiply the recipe by 4 or more and mix in a large pitcher. Add the lime juice last to keep it tasting fresh. Stir well and serve over ice.

Nutrition