This Toasted Coconut and Pineapple Margarita combines bright citrus, tropical fruit and smooth coconut in one refreshing cocktail. Blanco tequila keeps the flavors crisp, while toasted coconut adds a warm, nutty finish.
Mexican
Toasted Coconut and Pineapple Margarita
You know I love a margarita, and coming up with another version is always a good excuse to get creative. Pineapple and coconut are such a delicious pair, but toasting the coconut gives this one that extra little something I love. The pineapple brings sweetness, fresh lime keeps it lively, and coconut cream adds a smooth richness around the tequila. I finish it with golden toasted coconut for a warm, nutty touch. It takes a favorite Mexican cocktail in a tropical direction, perfect for a relaxed afternoon here in Florida. Add a pineapple slice, find a shady spot, and enjoy!
Mary’s Introduction
Why These Flavors Work
Sweet pineapple and creamy coconut create a classic tropical pairing, while fresh lime supplies the acidity needed to keep the drink bright. Blanco tequila adds clean agave flavor, and toasted coconut contributes a nutty finish that deepens the coconut flavor.
THE RECIPE
Toasted Coconut and Pineapple Margarita
Prep 5 minCook 0 minTotal 5 min
Equipment Needed
- Cocktail shaker set with everything Shop this item
Ingredients
Toasted Coconut and Pineapple Margarita
Instructions
Chef Notes
- Toast the coconut only until lightly browned because its sugar can cause it to darken quickly.
- Stirring in the coconut cream after shaking helps it blend into the chilled cocktail without excessive foaming.
Nutrition estimated per serving
506 Calories2.6 g Protein39.6 g Carbs18.9 g Fat16.6 g Sat. Fat3.1 g Fiber29.1 g Sugar66 mg Sodium
View Full Nutrition Label
Nutrition Per Serving
Calories506
Protein2.6 g
Carbs39.6 g
Fat18.9 g
Sat. Fat16.6 g
Fiber3.1 g
Sugar29.1 g
Sodium66 mg
Nutrition information is an estimate based on available ingredient data and can vary by brand, preparation and substitutions. It is provided for convenience and is not medical advice.
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How to Make a Toasted Coconut and Pineapple Margarita
Toast the Coconut
Heat the sweetened coconut in a small dry saucepan over medium heat until lightly browned, then set it aside.
Fill the Shaker
Fill a cocktail shaker with ice.
Add the Margarita Ingredients
Add the tequila, pineapple juice, lime juice and agave nectar to the shaker.
Shake and Finish
Shake well, then add the coconut cream and stir until combined.
Pour Over Ice
Fill a margarita glass with ice and pour in the margarita.
Garnish
Finish with the pineapple slice, lime slice and toasted coconut.
Recipe Guidance
Storage
Refrigerate any prepared noncarbonated margarita base in a sealed container without ice. Store toasted coconut garnish separately in a dry airtight container so it stays crisp.
Reheating
Do not reheat this cocktail. Shake or stir the chilled base before serving, then pour it over fresh ice or blend as directed by the recipe.
Make Ahead
Prepare and chill the liquid base and toast the coconut ahead. Rim the glasses and assemble the drinks shortly before serving so the coconut does not become soggy.
Serving Suggestions
Serve well chilled in coconut-rimmed glasses with a pineapple garnish. Pair with grilled seafood, tacos, or spicy appetizers.
