Raspberry Coconut Margarita

Bright, fruity cocktails always get my attention, but this Raspberry Coconut Margarita is the one I keep coming back to when I want something fun that still feels a little special. The first time I made it, it started as a “use what’s in the fridge” situation. I had a handful of raspberries that were about to turn, a bottle of tequila, and cream of coconut left over from another recipe. One quick shake later, I had a new favorite.

What makes this drink so good is the contrast. The raspberries bring that fresh, slightly tart punch, while the coconut makes everything creamy and smooth. It’s still a margarita at heart, with lime and orange liqueur keeping it bright, but the texture is richer than your usual shaken drink. It’s kind of like a tropical dessert margarita without being overly sweet.

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Why You’ll Love This

If you like margaritas but want something softer, fruitier, and a little more unique than the classic lime version, this is it. Raspberry and coconut might sound unexpected at first, but once you taste it, it makes perfect sense.

• It’s creamy without needing dairy
• Fresh raspberries give it a bright, natural flavor
• The coconut balances tequila’s bite in a smooth way
• It’s easy to make in under 5 minutes
• It looks beautiful (great for photos and parties)
• It works for both casual sipping and special occasions

I love this drink because it’s the kind of margarita that feels like a “treat-yourself” moment. It’s not too heavy, not too sweet, and it’s always refreshing.

Ingredients

The ingredient list is short, but the flavors come together in a really satisfying way. You’ve got the classic margarita structure (tequila, orange liqueur, lime), then the raspberries and cream of coconut add the twist.

• 2 oz blanco tequila
• 0.75 oz orange liqueur
• 0.5 oz lime juice
• 1 oz cream of coconut
• 5 fresh raspberries
• Salt for rimming
• Garnish: lime slices and raspberries

Why each ingredient matters

• Blanco tequila keeps the drink crisp and clean. Aged tequila can overpower the fruit.
• Orange liqueur adds that traditional margarita flavor and rounds out the tartness.
• Lime juice keeps it bright and balances the coconut’s richness.
• Cream of coconut adds sweetness and that smooth, tropical texture. (This is not the same as coconut milk.)
• Fresh raspberries give a real fruit flavor and a pretty color.
• Salt rim makes everything pop. Even if you’re not a salt-rim person, try at least half the rim.

Suggested Liquor Brands and Substitutions

This cocktail doesn’t need fancy bottles, but the right choices can make it smoother and more balanced. Since raspberries and coconut are delicate flavors, a clean tequila and decent orange liqueur go a long way.

• Blanco tequila: Espolòn Blanco, Olmeca Altos Plata, or Patrón Silver for a clean, crisp base
• Orange liqueur: Cointreau for a classic, smooth finish; triple sec works too if you want a budget-friendly option
• Cream of coconut: Coco López is the go-to for a thick, sweet texture; Coco Real is another great option
• Raspberry substitution: Frozen raspberries work if fresh aren’t available (thaw slightly first)
• Lime juice substitution: Fresh is best, but bottled works in a pinch (just use a little less since it can taste sharper)

If you like sweeter cocktails, you can add a small splash of simple syrup. But I recommend tasting it first, because cream of coconut already brings sweetness.

Equipment and Glassware

This is an easy home cocktail, but a couple tools help make it smooth and restaurant-quality.

What you’ll need:

• Cocktail Shaker
• Muddler
• Jigger
• Fine Mesh Strainer
• Rocks Glass

Quick note on glass choice

A rocks glass works perfectly because this margarita is creamy and meant to be served over fresh ice. If you want to make it feel extra fancy, you can use a coupe glass and strain it up, but over ice is the best vibe for this one.

How to Make It

This cocktail is all about building flavor the right way. Muddling the raspberries first helps release their juice, and shaking everything hard makes the coconut smooth and creamy instead of separated.

1. Rim the glass
   Run a lime wedge around the rim of a rocks glass, then dip into salt. Fill the glass with fresh ice and set aside.
2. Muddle the raspberries
   Add 5 fresh raspberries to a shaker. Muddle until juicy and broken down.
3. Add the rest of the ingredients
   Pour in tequila, orange liqueur, lime juice, and cream of coconut. Add ice.
4. Shake vigorously
   Shake hard for 15–20 seconds until well chilled and fully combined. You want the coconut to blend smoothly.
5. Strain into your prepared glass
   Strain into the rocks glass over fresh ice. For a smoother texture, use a fine mesh strainer to remove seeds.
6. Garnish and serve
   Add a lime slice and a few fresh raspberries on top.

Common tweak: If you want it thinner and lighter, add ½ oz extra lime juice or a splash of cold water before shaking.

Pro Tips

This drink is simple, but these small tricks make a big difference in flavor and texture. I’ve made enough coconut cocktails to know that the details matter here.

• Use cream of coconut, not coconut milk. Coconut milk will taste flat and watery.
• Shake extra hard to fully blend the coconut and avoid separation.
• Fine strain if serving guests. Raspberry seeds are natural, but not everyone loves the texture.
• Salt half the rim so people can choose their sip style.
• Taste before pouring and adjust lime if needed (raspberries vary in tartness).
• Chill your glass if you want it colder longer.
• Don’t over-muddle into mush; just break the raspberries down enough to release juice.
• Use fresh ice in the serving glass for the cleanest flavor.

Once you’ve made it once, play around with the ratios. It’s a great cocktail to adjust to your personal taste.

Variations

This recipe is already a twist, but it also gives you room to customize. If you’re making cocktails for a group, these variations keep it interesting without extra work.

• Frozen Raspberry Coconut Margarita: Blend everything with a cup of ice instead of shaking
• Spicy version: Add 2–3 thin jalapeño slices when muddling raspberries
• Extra coconut: Add a splash of coconut rum (about ½ oz)
• Berry mix: Use raspberries + strawberries for a mixed berry version
• Non-alcoholic mocktail: Replace tequila and orange liqueur with orange juice + a splash of sparkling water

If you go frozen, keep the lime juice strong. Coconut and ice can mute citrus fast.

When to Serve and Pairings

This cocktail fits so many moments. It’s tropical, bright, and pretty, which makes it perfect for warm-weather hosting. But it also works year-round when you want a drink that feels cheerful.

Serve it for:

• Summer BBQs
• Taco night
• Pool parties
• Girls’ night
• Brunch with friends
• Valentine’s Day (the color is perfect)

Food pairings

• Shrimp tacos or fish tacos
• Chips, guac, and salsa
• Coconut shrimp
• Grilled chicken skewers
• Fruit platters (especially pineapple and mango)

Cocktail pairings (for a full menu)

If you’re serving multiple drinks, pair this with lighter options like:

• Classic Margarita
• Paloma
• Mojito-style cocktails
• Tequila Sunrise variations

Storage and Serving Notes

This cocktail is best fresh, especially because raspberries and coconut can separate if it sits too long.

Here’s what you can do ahead of time:

• Pre-juice lime and store in the fridge (use within 24 hours)
• Pre-measure tequila and orange liqueur into a small bottle
• Keep raspberries washed and ready

If making for a crowd:
You can batch the liquids (tequila, orange liqueur, lime juice, cream of coconut), then muddle raspberries per drink for the best flavor and color.

Serving note: This is a one-cocktail serving. If you double it in a shaker, shake longer and strain carefully.

FAQs

If you’re making this for the first time, these are the questions that usually come up.

Can I use coconut milk instead of cream of coconut?
Not recommended. Cream of coconut is sweet and thick, which gives the cocktail its texture. Coconut milk will make it watery.

Do I have to strain out the raspberry seeds?
No, but it improves the texture. A fine mesh strainer makes it smoother and more “cocktail bar” style.

Can I use frozen raspberries?
Yes. Thaw them slightly first so they muddle easily.

Is this cocktail very sweet?
It’s balanced, but slightly sweet. If you want it less sweet, use a bit more lime juice and slightly less cream of coconut.

What tequila is best for this margarita?
A clean blanco tequila works best. Reposado can make the flavor heavier and compete with the berries.

Can I make it ahead of time?
You can batch the liquids, but muddling fresh raspberries right before serving gives the best flavor and color.

More Cocktails to Try

If you loved this Raspberry Coconut Margarita, you’ll probably enjoy other creamy, fruity, or tropical cocktails too. These are great options for your next cocktail night.

• Guava Coconut Margarita
• Blue Coconut Margarita
• Coconut Tequila Easter Cocktail 
• White Christmas Margarita
• Spiced Pear Margarita