Pineapple Coconut Margarita

5 from 1 vote

The Pineapple Coconut Margarita is a delicious mix of tequila with pineapple juice, cream of coconut and lime juice. It's a tropical tequila cocktail that's easy to make and will always satisfy!

Prep Time5

Total Time5

Course: Drinks

Cuisine: Mexican, Puerto Rican

Keyword: alcohol, cocktail, coconut, lime, pineapple, summer, tequila, triple sec

Servings: cocktail

Calories: 273kcal

Author: Kimberly Salem

Equipment

Jigger or measuring cup
Cocktail shaker and strainer
Cocktail serving glass (Old Fashioned)
Knife and cutting board (if using fresh citrus)
Citrus juicer (if using fresh citrus)
Oven safe tray (optional - for toasting shredded coconut)

Ingredients

Garnish (optional)

2 pineapple fronds or pineapple wedge
¼ cup dried shredded coconut

Cocktail

2 ounces blanco tequila
1 ounce lime juice
½ ounce triple sec (or Cointreau)
½ ounce cream of coconut
2 ounces pineapple juice

US Customary - Metric

Instructions

Garnish (optional)

You can optionally make toasted coconut for a toasted coconut rim. Spread it out on a baking sheet and put it in the toaster oven or under a broiler to toast. Keep an eye on it as it will toast up really fast!
Pour a tablespoon or two of cream of coconut onto a small dish.
Dip the rim of your serving glass into the cream of coconut so it coats the rim.
Then, dip the rim of the glass into the toasted coconut, turning the glass after coating each section. Set the glass aside.
For the pineapple fronds, pluck them out of the top of a fresh pineapple. Then, wash and dry them. You can freeze them in a plastic bag and then use them whenever you want!

Cocktail

Add the tequila, lime juice, triple sec, cream of coconut and pineapple juice to a cocktail shaker.
Fill the shaker with ice, seal it up and give everything about 15-20 vigorous shakes. Make sure the cream of coconut is well mixed and not still in a white layer at the bottom.
Add fresh ice to your serving glass, and then strain the drink onto the fresh ice in the glass.
Add the pineapple fronds, and serve. Cheers!

Notes

If you don't have shredded coconut but want to add something extra to the rim, you can use coarse salt, sugar or vanilla sugar.
To make this drink as a batch cocktail, just multiply the ingredient amounts by the number of drinks you want to make. Mix them together in a pitcher, and add ½ ounce of water per cocktail (so you don't have to shake it with ice). Chill the pitcher until you're ready to serve. You can make it up to an hour ahead of time.

Nutrition