Pineapple-Coconut Margarita (Piña Colada)

A pineapple-coconut margarita on a placemat with a pineapple and coconut in the background.

Pineapple-Coconut Margarita (Piña Colada)

Let’s give tonight’s happy hour a beachy touch with this pineapple-coconut margarita! Sweet pineapple, cream of coconut, tequila and fresh lime juice come together to make a cocktail that’s full of tropical flavor. This pina colada margarita will be your go-to cocktail for pool parties and summer barbecues.

Course Beverages

Cuisine Mexican

Prep Time 5

Total Time 5

Servings drink

Calories 378kcal

Author Amanda McGrory-Dixon

Equipment

Cocktail shaker
Handheld citrus juicer

Ingredients

Agave nectar or honey for garnish, optional
Toasted coconut for garnish, optional
2 ounces tequila preferably reposado
2 ounces pineapple juice
1 ounce freshly squeezed lime juice
1 ounce cream of coconut not coconut milk or coconut cream
1 ounce orange liqueur preferably Cointreau or Grand Marnier
Ice
Pineapple leaves for garnish, optional

Instructions

Pour some agave nectar or honey on a small plate. Spread toasted coconut on another small plate. Swirl the rim of the margarita glass into the agave nectar or honey, and then dip it into the toasted coconut. Set aside.
Add the tequila, pineapple juice, lime juice, cream of coconut, orange liqueur and a handful of ice to a cocktail shaker.
Put the cocktail shaker top on the glass and shake vigorously for about 15-30 seconds.
Add ice to the garnished glass and strain the drink into the glass.
If desired, garnish with pineapple leaves. Enjoy!

Video

Notes

Pitcher recipe: For eight servings, stir together 2 cups tequila, 2 cups pineapple juice, 1 cup freshly squeezed lime juice, 1 cup cream of coconut and 1 cup orange liqueur in a large pitcher. Refrigerate for up to 24 hours. Stir before serving to ensure the cream of coconut doesn't settle to the bottom. To customize the number of servings, multiply the ounces by the number of servings and then divide by eight to get the cup measurement.

Frozen pineapple-coconut margarita recipe: Add the ingredients along with 1 cup crushed ice to a blender and process until smooth. If you don't have an ice machine, you can make crushed ice by adding it to a baggie and pounding it with a rolling pin or meat mallet. Alternatively, you can use 1 cup whole ice cubes, but crushed iced blends more easily.

To toast coconut, add shredded coconut to a dry skillet over medium heat and cook until about half or so of the coconut browns.
You can find cream of coconut in the drink mixers section of the grocery store. It comes in both a can and a squeeze bottle.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition