You can make a deliciously easy piña colada margarita at home in just five minutes! This guide includes instructions for both frozen or shaken cocktails so you can do whatever you like or even batch them for a crowd because these pineapple coconut margaritas are just perfect for parties.
And if you enjoy this recipe, you'll love my tequila soaked watermelon, too!
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What is a Piña Colada Margarita?
The best of both worlds. In this drink, we incorporate the pineapple and coconut from a classic piña colada with the tequila and mixers from a margarita. Tequila takes the place of light rum and the combination is balanced: fruity, sweet, tart, and tropical.
Why You'll Love this Recipe
Quick and Easy - Whether you want to make this recipe over ice or blended, you will only need five minutes from start to finish. I even have tips for using everyday kitchen items if you don't have bar tools!
True Tropical Flavor - The creamy coconut and sweet pineapple you know and love from a classic piña colada is front and center here and complemented by fresh lime so everything goes down nice and smooth.
Fun - As an avid traveler and cultural hybrid myself, I love a blending flavors and ingredients to create something familiar yet exciting. These drinks are exactly that and I had so much fun developing them that I just know you will have fun making and drinking them!
We love fancy looking cocktails made at home around here, like my frozen lychee martinis, pineapple whiskey sour or pineapple mojito--and don't forget the passion fruit margaritas with tajin rims.
What You'll Need for this Recipe
Pineapple or Pineapple Juice depending on whether you're making your drink on the rocks on frozen for nice golden color and natural sweetness. For the frozen version, I prefer to freeze fresh, ripe pineapple rather than using already frozen fruit from the store because it is usually sweeter and more flavorful but you can simply add more sweetener if you don't have time to do that.
Coconut Milk or cream of coconut add creamy texture and refreshing coconut flavor. I recommend using full fat coconut milk from the can instead of lite coconut milk or the kind in the carton for the best results.
Tequila and Orange Liqueur of your choosing. I used triple sec here but you can also swap in Cointreau or Grand Marnier or any other brand you prefer.
Check out the recipe card below for full ingredients list, measurements, nutrition facts, and step-by-step instructions!
Substitutions & Variations
Sweetener - I add a touch of brown sugar to my piña colada margarita recipe to enhance the sweetness of the fruit but you can substitute with maple syrup or granulated sugar for similar effect. Or you can omit sweetener and add zero sugar.
Frozen or Shaken - Follow the instructions below to make a frozen margarita or shaken over ice. Either way, it will be creamy and smooth!
Garnishes - You can go all out with garnishes here, starting with the tajin and toasted coconut rim, which gives a taste of honey, spice, and crunchy coconut with every sip. But don't stop there, maraschino cherries, pineapple fronds (leaves), pineapple chunks, and lime wheels are all fair game.
Liquor - Stick to the recipe and use tequila or replace with mezcal. You could even add rum for a more fulsome fusion drink.
If you are into mezcal, like me, check out my hibiscus margaritas with mezcal and this super simple refreshing mezcal ranch water next!
How to Make Piña Colada Margaritas at Home
On the Rocks
Step One: Dip the rim of a rocks glass in honey then into a mixture of Mexican spice and toasted coconut.
Step Two: Add all the liquid ingredients to a cocktail shaker over ice, seal, and shake until chilled.
Pro Tip #1: Place the glass in the fridge after making the rim. This will stiffen the honey and prevent it from running down the side of the glass.
Pro Tip #2: If you don't have a jigger to measure the liquid ingredients, you can use a standard size shot glass instead. It holds the same volume as the larger well of a jigger.
Step Three: Strain the mixed drink into the prepared glass over fresh ice.
Step Four: Garnish with maraschino cherries, a slice of lime, and a piece of fresh pineapple, for aesthetic.
Frozen
Step One: Dip the rim of a cocktail glass in honey then into a mixture of Mexican spice and toasted coconut.
Step Two: Add all ingredients with ice to a blender and pulse until smooth and creamy.
Step Three: Garnish with a pineapple frond and maraschino cherries, for aesthetic.
Pro Tip: Make sure to wash the pineapple frond before using it in your drink.
Frequently Asked Questions
To large batch this cocktail, add 12 ounces pineapple juice, four ounces coconut milk, four ounces tequila, two ounces triple sec, two ounces lime juice, and ¼ cup brown sugar(optional) to a pitcher and stir until chilled. Serves four.
Yes! Add 1 cup frozen pineapple chunks, four ounces coconut milk, four ounces tequila, two ounces triple sec, two ounces lime juice, and ¼ cup brown sugar (optional) to a blender and pulse until smooth and creamy. Divide between four glasses.
More Favorite Margarita Recipes
I hope you'll enjoy a piña colada and margarita cocktail soon and very soon. And sharing is caring so be sure to pin this recipe for later and follow me over on Pinterest. Thanks for reading!
Piña Colada Margarita (Two Ways!)
Equipment
- 1 jigger
- 1 Blender
- 1 rocks glass or cocktail glass
Ingredients
For a Frozen Piña Colada Margarita
- 2 teaspoons Mexican seasoning mix
- 2 teaspoons toasted coconut chips crushed
- honey
- ½ cup frozen pineapple chunks
- ½ cup ice
- 1 ounce full fat coconut milk
- 1 ounce tequila
- ½ ounce orange liqueur like triple sec or cointreau
- ½ ounce lime juice
- 1 tablespoon brown sugar
For a Shaken Piña Colada Margarita
- 3 ounces pineapple juice
- 1 ounce full fat coconut milk
- 1 ounce tequila
- ½ ounce orange liqueur like triple sec or cointreau
- ½ ounce lime juice
- 1 tablespoon brown sugar
- 1 cup ice
- 2 teaspoons Mexican seasoning mix
- 2 teaspoons toasted coconut chips crushed
- honey
Garnishes
- 4 maraschino cherries optional
- 1 lime wheel optional
- 1 pineapple chunk optional
- 1 pineapple frond optional
Instructions
To Make the Frozen Cocktail
- Pour Mexican seasoning and crushed coconut chips into a shallow dish and stir together.
- Dip the rim of a cocktail glass into honey (no more than ½ and inch deep) then dip into mixture of Mexican seasoning and crushed coconut to create a decorative rim. Place the glass in the fridge to chill the honey so everything won't drip down the sides of the glass.
- Add frozen pineapple, ice, coconut milk, tequila, orange liqueur, lime juice, and brown sugar to blender and pulse until smooth and creamy (about 15 seconds).
- Pour the blended cocktail into prepared glass and garnish as desired. Serve immediately.
To Make the Shaken Cocktail
- Pour Mexican seasoning and crushed coconut chips into a shallow dish and stir together.
- Dip the rim of a cocktail glass into honey (no more than ½ and inch deep) then dip into mixture of Mexican seasoning and crushed coconut to create a decorative rim. Place the glass in the fridge to chill the honey so everything won't drip down the sides of the glass.
- Pour pineapple juice, coconut milk, tequila, triple sec, lime juice, and brown sugar to a cocktail shaker filled halfway with ice then cover and shake until chilled (about 8 seconds).
- Fill prepared glass ¾ full with ice then strain the mixed cocktail over the ice and garnish as desired. Serve immediately.
loveyoumoretoo says
Wow! These look incredible!! Perfect summer time drink.
Kenya Rae says
This looks amazing and just about right now I NEED A DRANK!
Onlygirl4boyz says
This looks so refreshing! Yum!!
Lori says
I'll have to try the frozen watermelon mint lemonade - a little more my pace. Although the combination of cherry and pineapple sounds great too!
Jazz says
You could definitely do this without the alcohol, Lori. Just add another liquid 🙂