Hawaiian Margarita Cocktail with Pineapple & Coconut

If you’re craving a tropical vacation in a glass, this Hawaiian Margarita is exactly what you need. It’s fruity, fun, and full of sunshine combining the citrusy zing of lime with sweet pineapple, smooth coconut, and the bold kick of tequila. I first made this during a “backyard luau” themed dinner, and now it’s my go-to for summer nights and casual cocktail parties. You can shake this up in minutes, but it tastes like you spent hours perfecting it on a beachside bar in Maui.

Why You’ll Love This Cocktail

• It’s a tropical escape in one sip sweet, citrusy, and smooth
• Easy to batch for parties or mix solo for happy hour
• Great balance of bold tequila and fruity flavors
• You can easily make it frozen or alcohol-free

Simple Ingredients

• Pineapple juice: adds sweetness and that classic tropical flavor
• Coconut cream: gives it a rich, smooth texture and island vibe
• Tequila: brings the signature margarita base with bold character
• Triple sec or orange liqueur: adds depth and citrus brightness
• Fresh lime juice: balances everything with zesty freshness
• Salt or toasted coconut: perfect for rimming the glass
• Ice: keeps the drink cool and extra refreshing

Recipe Time Details

Servings: 2
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes

What is Needed

• 1/2 cup pineapple juice
• 1/4 cup coconut cream (like Coco Lopez or canned)
• 1/4 cup tequila
• 2 tbsp triple sec or orange liqueur
• 2 tbsp fresh lime juice
• Salt or toasted coconut, for rim
• Ice
• Pineapple wedge and lime wheel, for garnish

How to Make It

1. Rim your glass with lime and dip into coarse salt or sugar.
2. In a shaker, combine tequila, triple sec, pineapple juice, lime juice, and coconut cream (if using).
3. Shake well with ice.
4. Strain into a glass over fresh ice and garnish.

Garnish Tip

• Mini cocktail umbrellas
• Skewered pineapple chunks and maraschino cherries
• Edible orchids (safe varieties, like dendrobium)
• Lime twist with shredded toasted coconut

Make It Boozy or Not

• Alcoholic: Follow the recipe as-is tropical tequila perfection.
• Non-Alcoholic: Replace tequila and triple sec with orange juice and sparkling water for a pineapple citrus mocktail.

Top Tips

• Use canned coconut cream (not coconut milk) for best richness
• Shake vigorously to blend the thick coconut cream smoothly
• Toasted coconut rims add beautiful flavor and texture
• Want it stronger? Add a tequila float before serving
• Keep coconut cream at room temp for easier mixing

Recipe Variations

• Frozen Hawaiian Margarita: Blend all ingredients with 1–2 cups of ice until smooth and slushy. Serve in a chilled glass with a wide straw, and don’t forget the tropical garnish.
• Spicy Pineapple Margarita: Add a few slices of jalapeño to the shaker.
• Mocktail Version: Skip the tequila and liqueur replace with coconut water and a splash of orange juice.
• Rim Variations: Sweet: Use coarse sugar with a pinch of lime zest for a zippy touch. Spicy: Tajín + sugar mix for a sweet-heat kick (pairs amazing with pineapple). Tropical: Toasted shredded coconut mixed with sea salt for a beachy crunch.

Pitcher Instructions (Perfect for Parties)

Want to serve this at a summer BBQ or girls’ night? Simply multiply the ingredients by 4 or 6 and combine everything (except ice) in a pitcher. Keep it chilled and stir well before pouring over ice into rimmed glasses. Garnish each glass individually for a gorgeous presentation.

Recommended Equipment

• Cocktail shaker
• Citrus juicer
• Jigger or measuring spoons
• Margarita glasses
• Small plates for rimming ingredients

Make Ahead Tips

You can pre-mix all ingredients (without ice) up to 24 hours in advance and keep it chilled. Shake with ice right before serving.

How to Store and Reheat

Store unused (uniced) mixture in the fridge for up to 2 days. Shake well before using. Best served fresh do not reheat.

What to Serve With This Recipe

Serve with grilled shrimp skewers, coconut chicken, tropical salsa and chips, or a Hawaiian-inspired charcuterie board with mango, cheeses, and macadamia nuts.

What You Need to Know About This Recipe

This recipe combines classic margarita elements with tropical flair, inspired by drinks served across Hawaii. It’s a fun, festive, and fruity twist perfect for summer entertaining.

FAQs

Can I make this margarita without coconut cream?

Yes! Swap in coconut water or pineapple juice to keep the tropical flavor without the richness.

What’s the best tequila for this margarita?

A smooth silver (blanco) tequila works best look for 100% agave for quality.

Can I batch this margarita ahead of time?

Definitely. Mix everything except ice and store covered in the fridge up to 24 hours. Shake well before serving.

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