Pineapple Coconut Margarita

This pineapple coconut margarita is bright, creamy and refreshing, with juicy pineapple, fresh lime and just enough coconut for a smooth tropical finish.

Prep Time 5

Total Time 5

Servings Cocktail

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

Use sweetened cream of coconut, such as Reàl or Coco López. Canned coconut cream and coconut milk won’t give you the same sweetness or texture.

Shake the cream of coconut well before measuring, especially if it has been sitting. It can separate in the container.

Use 100% pineapple juice, not pineapple juice cocktail, to keep the drink from becoming overly sweet.

Toast the coconut carefully. It browns quickly, so pull it from the heat as soon as it’s lightly golden and transfer it out of the hot pan.

Making it ahead? Combine the margarita ingredients and refrigerate in an airtight container for up to 24 hours. Stir or shake well before serving, then shake individual portions with ice.

For a stronger coconut flavour, increase the cream of coconut to 1 ounce. Just know that the margarita will be sweeter, richer and more piña-colada-like.

Nutrition