Drinks

Guava Coconut Margarita Recipe

ByLana Polati February 17, 2026February 17, 2026

Introduction

This Guava Coconut Margarita is a tropical twist on the classic favorite, combining sweet guava purée and rich coconut cream with zesty lime and smooth tequila. Perfect for summertime sipping or any time you want a refreshing, fruity cocktail.

A clear glass filled with pale pink guava coconut margarita, with large ice cubes inside making the drink look cold and refreshing; the rim of the glass is coated thickly with coarse white salt mixed with green zest, giving it a rough texture around the top edge; a white and pink striped straw is placed inside the glass; the glass sits on a wooden board beside half a cut lime and a small pile of the salt and zest mixture; the background shows blurred green leafy plant and brown clay pots on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ounces guava purée
2 ounces coconut cream
3 ounces fresh lime juice
3 ounces tequila
Lime wedge, for rimming the glass
Coarse salt
Raw sugar
Shredded coconut
Sparkling water (optional, for fizz)
Ice
Lime wheel or wedge, for garnish

Instructions

Step 1: Prepare the glass rim by mixing equal parts coarse salt, raw sugar, shredded coconut, and a pinch of lime zest on a small plate. Rub a lime wedge around the rim of your glass and dip it into the mixture to coat. Set the glass aside.
Step 2: Fill a cocktail shaker with ice. Add the guava purée, coconut cream, fresh lime juice, and tequila. Shake vigorously for 15–20 seconds until well chilled and frothy.
Step 3: Fill the prepared glass with fresh ice. Strain the margarita mixture into the glass.
Step 4: Add a splash of sparkling water to the drink if you prefer a light, refreshing fizz.
Step 5: Garnish with a lime wheel or wedge and serve immediately.

Tips & Variations

For a sweeter drink, use pineapple juice instead of fresh lime juice or add a bit of simple syrup.
Use coconut rum in place of tequila for a milder coconut flavor.
Freeze the guava purée into ice cubes for a chilled, undiluted margarita.
Toast the shredded coconut before mixing it into the rim for added flavor and crunch.

Storage

This margarita is best enjoyed fresh. However, if you need to store it, keep the mixed drink (without sparkling water or ice) in a sealed container in the refrigerator for up to 24 hours. Shake well before serving and add fresh ice and sparkling water as desired.

How to Serve

A short clear glass filled with a light pink drink and ice cubes shows a margarita. Around the rim, there is a thick layer of coarse salt mixed with small green bits. The glass is set on a wooden surface next to a half-cut lime and a pile of the same coarse salt mix. In the background, there are blurred plants and dark shapes, and the drink has a white straw sticking out from the top. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned coconut milk instead of coconut cream?

Coconut cream is thicker and richer than canned coconut milk, which helps create a creamy texture. You can use coconut milk, but the drink will be lighter and less creamy.

What type of tequila works best for this margarita?

A blanco or silver tequila works well with this recipe, offering a smooth, clean flavor that complements the fruity and creamy ingredients without overpowering them.