Coconut Pineapple Margarita on the Rocks
For something easy but tropical, there’s nothing better than a margarita on the rocks. Except for a creamy, tropical coconut and pineapple margarita. You’ll love this recipe because you can make a pitcher, bring it poolside, and relax.

Coconut Pineapple Margarita
Ingredients
- 2 tablespoons kosher salt for rim of glasses
- ½ cup lime juice
- ¾ cup tequila
- 15 ounce can cream of coconut Coco Lopez brand is best
- 8 ounces pineapple juice
- lime wedges for garnish
- pineapple wedge and cherry for garnish
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Instructions
- Warm cream of coconut. Place an unopened can of cream of coconut in a bowl of hot water while you prep the glasses and other ingredients.
- Prep the glasses. Pour coarse salt onto a plate. Rub the edge of the glasses with a lime wedge and then twist on the plate to coat in salt.
- Shake all ingredients. In a cocktail shaker, shake all ingredients well over plenty of ice. (I use a mason jar with a lid + mason jar cocktail strainer)
- Garnish and serve. Pour into four glasses filled with ice and top with lime wedges and a cherry.
Notes
I absolutely adore anything that brings a bit of that tropical vacation vibe into our home, especially when it involves margaritas. I stumbled upon this coconut and pineapple margarita recipe last summer, and it quickly became a favorite.
It’s the perfect mix of creamy sweetness with a citrusy punch that just makes you want to kick back and soak up the sun. I always make a big pitcher whenever we have friends over for pool parties or just to lighten the mood on a hot day. Everyone loves it, and it’s so easy to whip up, which means more time relaxing and less time in the kitchen. I’ve tried a lot of margarita variations, but this one? It’s a keeper.

Important To Have
Here’s a look at some of the essentials:
- Cocktail Shaker. A good shaker is key for mixing your ingredients thoroughly and achieving that smooth, even consistency. If you don’t have a cocktail shaker, a mason jar with a tight-fitting lid can work as a makeshift alternative.
- Cream of Coconut. This is different from coconut milk or coconut cream; cream of coconut is much sweeter and thicker, designed specifically for cocktails. Coco López is a popular brand that you can find in the cocktail mix section of most grocery stores.
- Kosher Salt. The coarser grains stick better to the rim of your glass, which is essential for that perfect salty kick with each sip. Table salt is too fine and can make the drink overly salty.
Each of these elements brings something special to your margarita, ensuring that each sip is as delightful as the last. Whether it’s the right tool for mixing or the best kind of coconut cream, using the right items can elevate your drink from good to great.
Frozen/ Pina Colada Variations
You can substitute the tequila for rum (white or flavored) and reduce the lime a bit, and you’ll have my very favorite pina colada!
Prefer frozen? Just add 4 cups of ice and blend it up! Same exact thing. And no need to warm up the cream of coconut in that case.
But whatever you do… don’t try to substitute coconut milk. Not the same thing!
Glasses rimmed with toasted coconut are lovely, too.
Enjoy mixing up this refreshing cocktail, perfect for any occasion that calls for a bit of tropical flair. Cheers to a simple recipe that’s sure to impress your guests and add a splash of fun to any event!


By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.