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This pineapple coconut margarita is what happens when juicy pineapple and creamy coconut meet plenty of fresh lime and tequila. Tropical? Absolutely. Overly sweet? Not on my watch.
Served on the rocks and shaken until icy cold, this margarita gets just enough cream of coconut for a smooth, creamy finish without losing that bright, citrusy bite a good margarita needs. The toasted coconut salt rim seals the deal, adding a little salty, nutty contrast with every sip.
And since a margarita is always better with snacks, pour yourself a glass alongside my easy guacamole and layered nacho dip for a seriously good spread. My air fryer shrimp tacos are another no brainer here, especially when warm weather and patio eating are calling. And a fresh pineapple corn salsa? Basically made for this tropical little lineup.
✳︎ Why You’ll Love This Pineapple Coconut Margarita
- Tropical without tasting like dessert. Pineapple leads the way, while fresh lime and blanco tequila keep every sip bright and refreshing.
- Creamy, but still margarita-forward. Just enough cream of coconut gives it that smooth tropical finish without drowning out the tequila or citrus.
- Ready in minutes. A quick shake with ice is all that stands between you and a frosty cocktail.
- That toasted coconut-salt rim. Salty, toasty and just a little nutty, it brings out the coconut without making the drink any sweeter.
- Made for warm weather sipping. Think backyard hangs, taco night, summer entertaining or any day that could use a little tropical energy.
Ingredients You’ll Need
- Blanco tequila: Clean, crisp blanco tequila keeps this margarita bright and lets the pineapple, lime and coconut flavours come through. No need to reach for your fanciest bottle, but use one you enjoy drinking.
- Pineapple juice: Go for 100% pineapple juice rather than pineapple juice cocktail. It gives you plenty of juicy pineapple flavour without bringing unnecessary added sweetness into the mix.
- Cream of coconut: This is where that smooth coconut finish comes from. Use sweetened cream of coconut, such as Reàl or Coco López. A little goes a long way here, giving this tropical margarita some creaminess without taking over.
- Fresh lime juice: Freshly squeezed is especially important in a sweeter cocktail like this one. That tart citrus cuts through the pineapple and cream of coconut and keeps everything tasting fresh and balanced.
- Cointreau or triple sec: A splash of orange liqueur rounds everything out and gives the drink that familiar margarita flavour.
- Unsweetened shredded coconut + flaky sea salt: The coconut gets toasted until lightly golden and fragrant, then mixed with flaky salt for an optional rim that’s equal parts salty, nutty and tropical.
Cream of Coconut vs. Coconut Cream
These two sound almost identical, but they’re not interchangeable here. Cream of coconut is a sweetened, thick coconut product made for cocktails and desserts, and it’s what you want for this recipe. Canned coconut cream is unsweetened and typically used for cooking, so swapping it 1:1 will throw off both the sweetness and texture.
And coconut milk? Also a no-go. It’s much thinner and won’t give this coconut margarita the same creamy finish.
Find the full ingredient list and exact measurements in the recipe card below.
Helpful Tips for the Best Pineapple Coconut Margarita
- Keep a close eye on the coconut while it toasts. You’re looking for lightly golden and fragrant, not deeply browned. Coconut can go from toasty to burnt pretty quickly, so transfer it out of the hot pan as soon as it’s ready.
- Don’t skimp on the fresh lime. Pineapple juice and cream of coconut both bring sweetness, so that fresh citrus is key for keeping the cocktail bright, punchy and margarita-forward.
- Keep the coconut in check. The ¾ ounce of cream of coconut is intentional. You’ll still get that creamy coconut finish, but the pineapple, tequila and lime get their moment too. Add more and you’ll start heading into sweeter, richer piña colada territory.
- Shake it like you mean it. Give everything a vigorous shake with plenty of ice until the cocktail shaker is nice and frosty. This properly chills and dilutes the drink while helping the cream of coconut blend smoothly with the other ingredients.
- Always pour over fresh ice. Strain the margarita over fresh ice rather than pouring in the ice from the shaker. It keeps the drink colder and prevents it from becoming watered down too quickly.
Easy Ways to Change It Up
- Make It Frozen. Craving something extra frosty? Turn it into a frozen pineapple margarita with coconut by blending the margarita ingredients with about 1 to 1½ cups of ice until smooth and slushy. Start with less ice and add more as needed so you get that thick, icy texture without watering down all that pineapple coconut flavour.
- Make a Pitcher. Serving a crowd? This one scales up beautifully. For 6 margaritas, combine 12 ounces blanco tequila, 12 ounces pineapple juice, 4½ ounces cream of coconut, 4½ ounces fresh lime juice and 3 ounces Cointreau or triple sec in a pitcher. Stir well and refrigerate until cold, then give it another good stir before serving since the cream of coconut can settle as it sits. Pour over fresh ice, or shake individual servings with ice first for a texture closest to the original cocktail.
- Make It Spicy. Give the tropical flavours a little kick with a few fresh jalapeño slices in the shaker. You can also swap the coconut salt rim for Tajín if you want a tangy, chile-lime finish that plays especially well with the pineapple.
Pineapple Coconut Margarita FAQs
more recipes made for margarita night
Keep the tropical, taco night energy going with a few more recipes that pair especially well with a cold coconut pineapple margarita.
- Coconut Shrimp. Crispy, golden and extra tropical.
- Mango Habanero Salsa. Sweet, juicy with a spicy kick.
- Bell Pepper Nachos. Crunchy, loaded and made for snacking.
- Crispy Ground Beef Tacos. A classic margarita night main.
- Crockpot Chicken Fajitas. Hands off, saucy, and taco night ready.
- Cilantro Lime Crema. Cool, tangy and good on everything.
Quick Favour ⭐️ If you make this recipe, I’d love it if you left a quick rating + review. It’s the easiest way to support Hip Hip Gourmet, and I read every one.
Pineapple Coconut Margarita
Ingredients
For the Toasted Coconut Salt Rim
- 1 tbsp unsweetened shredded coconut
- 1 tbsp flaky sea salt
- 1 lime wedge
For the Pineapple Coconut Margarita
- 2 ounces blanco tequila
- 2 ounces 100% pineapple juice
- ¾ ounce cream of coconut (such as Reàl or Coco López)
- ¾ ounce freshly squeezed lime juice
- ½ ounce Cointreau or triple sec
- ice
For Garnish
- 1 pineapple wedge (optional)
- 1 lime wedge (optional)
Instructions
- Add the shredded coconut to a small dry skillet over medium low heat. Cook, stirring frequently, for 2 to 4 minutes, until lightly golden and fragrant. Immediately transfer to a plate and let cool.
- Mix the cooled toasted coconut and flaky sea salt on a small shallow plate. Run a lime wedge around the rim of a rocks glass, then dip the rim into the coconut salt mixture to coat.
- Fill a cocktail shaker with ice. Add the tequila, pineapple juice, cream of coconut, fresh lime juice, and Cointreau. Shake vigorously for 15 to 20 seconds, or until the shaker is very cold.
- Fill the prepared glass with fresh ice and strain the margarita over top. Garnish with a pineapple wedge and lime wheel, if desired. Serve immediately.
Notes
Nutrition
Don’t skip the good stuff —
scroll up above the recipe card for ingredient notes, tips & tricks, and easy swaps/variations.Made it? Tell me everything.
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Now go shake up this pineapple and coconut margarita and let those tropical flavours do their thing! If you make it, I’d love to see it, so snap a pic and tag @HipHipGourmet on social media.
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