Pineapple Coconut Margarita

Can’t decide between a classic margarita and a piña colada? Try my Pineapple Coconut Margarita recipe! Made with just a handful of simple ingredients in only a few minutes, this refreshing pineapple coconut tequila drink is perfect for sipping poolside — or any time you wish you were somewhere warm and sunny.

Why You’ll Love This Pineapple Coconut Margarita Recipe

I know fall is fast approaching, but I want to hold onto summer as long as humanly possible. Despite living in snowy Colorado, this native El Pasoan would be perfectly thrilled if every day was 85 and sunny. ☀️

While I can’t control the weather, I can control the menu. This zesty pineapple coconut milk cocktail is ideal for living out my tropical vacation fantasies all year round. 

But, aside from tasting like a creamy, tangy, candied glass full of yum, this coconut pineapple margarita recipe is also:

• Quick & Easy – Rim, measure, shake, and strain. That’s the whole shebang! You’ll be done in just 5 minutes or less.
• Deliciously Tropical – This coconut pineapple drink tastes like a margarita and a piña colada had a deliciously tropical baby!
• Sweet, Tart, & Boozy – i.e. Everything you could possibly want out of a Tiki cocktail. Seriously, folks. These piña colada margaritas are a frosty beverage revelation!

Ingredients & Substitutions

Despite overflowing with delightfully tropical flavor, you only need a handful of ingredients to make this coconut pineapple margarita recipe. Here’s what to grab:

• Pineapple Juice – While you’re welcome to use fresh if you have it, I like to keep a few cans tucked away in the pantry. You can also use the juice from a can of pineapple rings or pineapple chunks so long as they are packed in real pineapple juice instead of syrup!

• Coconut Milk – Opt for full-fat canned unsweetened coconut milk (e.g. Thai Kitchen) for the creamiest consistency and best mouthfeel. Make sure it’s at room temperature and well shaken so you get the coconut cream in there, too!
• Tequila Blanco – Clear, silver tequila is the most neutral-flavored option in the tequila world. In a pinch, you can use reposado, but it’ll be more of a detectable boozy flavor if you do.
• Agave Nectar – For balancing the tart flavors of the cocktail and rimming your glass. I’ve been using agave nectar to rim my glasses as of late, and I love the added sticky sweetness. Feel free to use a lime wedge to rim instead if you prefer more tart vibes. If you don’t have agave, honey, simple syrup, or maple syrup are acceptable substitutes.
• Lime Juice & Zest – Adding some zest to your sugar rim gives your glass a little extra pizzaz, plus introduces more of the lime essential oils to the drink. To get the most from your fruit, firmly roll it on the counter for 10-15 seconds, then wash and dry it. Zest using a microplane, being sure to only grab the brightest green parts, then slice in half and juice.
• Sugar – Rather than using a plain salted rim as we would for classic margaritas, we’re adding sugar to rim our piña colada margarita glasses. 
• Tajin – We balance out the sugar with Tajin, a chili lime seasoning salt. It adds a bit of mild heat, a touch of tartness, and a lovely hue. I typically use the Clasico variety, but feel free to swap in salt-free or extra spicy Tajin if you prefer. 

How To Make Coconut Pineapple Margaritas

These pineapple coconut drinks come together in just a few simple steps. Here’s how:

Step 1: Rim Glasses. Use agave to coat the edge of the glass. Combine the spicy lime-sugar ingredients on a shallow plate. Dip the rim of the agave-coated glass into the mixture to rim the edge.

Step 2: Shake. Place the pineapple juice, coconut milk, tequila, agave, and lime juice, into a cocktail shaker filled with ice and shake vigorously for 10 seconds.

Step 3: Strain & Serve. Add ice to the prepared glass and strain the coconut pineapple cocktail mixture into the glass. Top with a pineapple wedge (optional).

Optional Variations

As much as I love this coconut and pineapple drink recipe, there are plenty of ways for you to make it your own. Here are some ideas to get you started:

• Frozen Coconut Pineapple Margarita. While I think this pineapple coconut drink is lovely served over ice, it could also be blended into a frosty frappé. However, to prevent too much dilution, don’t use regular ice — swap in frozen chunks of pineapple and coconut instead!
• Swap in Your Spirit. Try making this pineapple and coconut drink with jalapeño-spiced tequila for a spicy surprise, or swap in white or coconut rum for a more traditional piña colada vibe.
• Go Virgin. Want a midday refresher without the buzz? Simply omit the tequila or swap in your favorite non-alcoholic spirit.

Expert Tips

• Use canned, full-fat coconut milk for the best results. Make sure to shake it well before using — you want to get the luscious coconut cream incorporated back into the mix!
• To get the most from your limes, give them a firm roll on the counter for 10-15 seconds. Next, wash and dry them, then use a microplane to grab only the brightest green parts of the zest (the white pith is bitter!). Now cut them in half and juice using a squeezer or a reamer. 
• Shake it like you mean it. Shaking cocktails doesn’t just help to mix the ingredients and cool them down; it also helps to aerate the liquid with tiny shards of ice. Shake the cocktail shaker vigorously for the frothiest results.
• Sip with expediency. Shaken libations like this pineapple coconut cocktail should be imbibed within about 20 minutes of being shaken so they don’t get too loose or diluted.
• Have leftovers? Freeze them into popsicle molds for an adult paleta!

Frequently Asked Questions

More Cocktails With Coconut Milk 

• Mango Colada
• Coconut-Lychee Punch
• Kahlúa Café

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #muybuenocooking.

Photography: Jenna Sparks