Description
This Pineapple Coconut Margarita is a tropical twist on the classic cocktail. It combines pineapple juice, coconut milk, and zesty lime juice for a drink that will transport you straight to a beach vacation!
Ingredients
Units
Scale
Glass prep
- 1 tsp agave syrup
- 1 tbsp fine sea salt
- Zest of 1/2 lime
- Ice
Pineapple Coconut Margarita
- 1 1/2 oz tequila (blanco or reposado)
- 1/2 oz coconut liqueur (I used coconut rum) or Cointreau
- 1 oz freshly squeezed lime juice
- 2 oz pineapple juice
- 1/4-1/2 oz agave syrup (or simple syrup)
- 1 oz canned coconut milk (or 1/2 oz coconut cream)
- Ice
- Garnish: pineapple wedge, lime slice, pineapple leaf (optional)
Instructions
- To prep your glass, brush the rim of the glass with agave syrup and set aside. On a small plate mix together the sea salt and lime zest. Dip the glass in the mixture to coat. Fill the glass with ice and set aside.
- Into a cocktail shaker add tequila, coconut rum, lime juice, pineapple juice, agave syrup, and coconut milk. If your coconut milk is too thick, you can use a handheld milk frother to mix it into the drink before adding ice.
- Add a handful of ice and shake vigorously for a few seconds.
- Strain into your prepared glass and garnish with a wedge of pineapple and a slice of lime. Enjoy!
Notes
I recommend using canned coconut milk over boxed because it has more flavor and makes the drink much more creamy than boxed coconut milk would.
