Pineapple Coconut Margarita

Tropical margaritas with pineapple and coconut.

5 from 2 votes

This pineapple coconut margarita will make you feel like you’re on a tropical vacation! Shake, strain, and serve it on the rocks this summer for a refreshing treat that pairs well with tacos and sunshine.

Servings cocktail

Prep Time 5

Total Time 5

Equipment

Jigger or shot glass
Shaker
Julep strainer

Ingredients

2 fluid ounces tequila blanco
2 fluid ounces coconut water
1½ fluid ounces pineapple juice
½ fluid ounce triple sec
½ fluid ounce lime juice
½ fluid ounce agave nectar

US Customary - Metric

Instructions

Start by adding a toasted coconut (see our notes below on how), salt, or Tajin rim to your glass if desired. This is also a good time to make any garnishes you want, like our pineapple and lime skewer, a pineapple wedge, or even a lime wheel. It doesn't have to be complicated to add to the experience.
Fill a shaker with large ice cubes, then add the tequila, coconut water, pineapple juice, triple sec, lime juice, and agave nectar.
Shake until the shaker is cold to the touch (almost hard to hold), about 10 to 15 seconds.
Strain the cocktail into a rocks glass over ice. Optionally garnish and enjoy!

Notes

Coconut water: To add coconut flavor, we use coconut water instead of coconut cream or milk. It adds flavor without altering the texture of the drink, so you get the mouthfeel of a true margarita on the rocks. If you prefer a creamier cocktail, check out our tequila pina colada recipe!

Garnish - We like to garnish these with a toasted coconut rim and a skewer of fresh pineapple and lime. Get creative with your garnishes and dress these up however you feel! Salt or sugar rims work great, and edible flowers always make cocktails look beautiful if you have any on hand.

Toasted coconut rim - If you'd like to add this (and we highly recommend you do because it tastes and looks great, and really adds to the experience) simply add some coconut flakes to a non-stick frying pan over low heat (no need for oil or anything). Toast them until lightly browned, put them on a plate and crush them up slightly. Then run a lime wedge around the rim of your glass, and roll the rim in your toasted coconut.

Batch prepping: You can easily batch prep this cocktail for parties and gatherings. If you’re making a large amount, add all the ingredients to a pitcher with ice and stir. If the pitcher is going to be sitting for a while, we recommend straining out the ice and keeping it in the fridge so it doesn’t get watered down but stays cold.

Author: Nicole & Alex Langdon

Calories: 268kcal

Course: Drinks

Cuisine: Mexican

Diet: Gluten Free, Vegan, Vegetarian

Nutrition