This Kiwi Coconut Margarita is sunshine in a glass. It blends creamy coconut, fresh kiwi, and bright lime with smooth tequila for a drink that feels beachy yet balanced. It’s a little tart, a little sweet, and pleasantly silky—perfect for happy hour, brunch, or a low-key evening.
If you love classic margaritas but want something fruitier and more tropical, this one delivers. It’s simple to make, easy to batch, and surprisingly impressive for guests.
What Makes This Special
This margarita brings together bold flavors without becoming heavy. Fresh kiwi adds a crisp, tangy note that pairs perfectly with lime, while coconut smooths everything out.
The result is a cocktail that’s refreshing and creamy at the same time. It also works beautifully with salted or toasted coconut rims, which add texture and a touch of savoriness.
Another bonus: this recipe uses real fruit and coconut cream rather than artificial flavors. You control the sweetness, the strength, and the level of coconut.
It’s flexible, fun, and easy to tailor to your taste.
Shopping List
- Ripe kiwis (2–3 medium, for about 1/2 cup puree)
- Tequila blanco (100% agave recommended)
- Coconut cream (unsweetened; from a can, not cream of coconut)
- Triple sec or orange liqueur (such as Cointreau)
- Fresh limes (for juice and garnish)
- Simple syrup (or agave syrup), to taste
- Ice (cubes for shaking, optional crushed for serving)
- Kosher salt (for rimming)
- Toasted shredded coconut (optional, for rimming)
Step-by-Step Instructions
- Prep the kiwi. Peel 2 ripe kiwis and roughly chop them. Blend or muddle until you have a smooth puree. If you prefer a silkier drink, press the puree through a fine strainer to remove seeds.
Aim for about 1/2 cup.
- Rim the glass. Mix equal parts kosher salt and toasted coconut on a small plate. Rub a lime wedge around the rim of a rocks or margarita glass, then dip the rim into the mixture. Set aside.
- Measure your ingredients. In a cocktail shaker, add 2 ounces tequila blanco, 1 ounce triple sec, 1 ounce fresh lime juice, 1 ounce coconut cream, and 1 to 1.5 ounces kiwi puree.
Start with 1/2 ounce simple syrup, adjusting later to taste.
- Shake with ice. Fill the shaker with ice and shake hard for 12–15 seconds. The goal is to chill, dilute slightly, and integrate the coconut cream so the drink turns smooth and frothy.
- Taste and adjust. Before pouring, crack the shaker and taste. Add more lime for brightness, more syrup for sweetness, or a splash more coconut cream for silkiness.
Shake again briefly if you adjust.
- Serve. Fill your prepared glass with fresh ice. Strain the margarita over the ice. Garnish with a kiwi wheel or lime wedge.
A sprinkle of toasted coconut on top looks great, too.
- Optional frozen version. For a slushy take, blend all ingredients with a cup of ice until smooth. Pour into a chilled glass with a salted-coconut rim.
How to Store
This is best made fresh, but you can batch the base in advance. Combine kiwi puree, tequila, triple sec, lime juice, and coconut cream in a sealed jar and refrigerate for up to 24 hours.
Leave out the ice and sweetener until serving so you can adjust flavor after chilling.
Kiwi puree alone will keep in the fridge for 1–2 days in an airtight container. If you need longer, freeze the puree in an ice cube tray and thaw as needed. Avoid storing mixed drinks with ice, as it will water them down and mute the flavors.
Why This is Good for You
- Fresh fruit benefits: Kiwi brings vitamin C and natural antioxidants.
Lime adds even more vitamin C and a bright zing without extra calories.
- Coconut cream satisfaction: It gives a creamy mouthfeel that feels indulgent, so you can use less sweetener and still feel satisfied.
- Controlled sweetness: You choose how much simple syrup to add. A modest amount keeps the cocktail refreshing and balanced.
- Hydration awareness: Served over ice with fresh citrus, this drink encourages a slower sip. Pair it with water for a better overall experience.
Common Mistakes to Avoid
- Using cream of coconut by accident. Cream of coconut is pre-sweetened and very thick.
If you use it, reduce or skip the simple syrup and adjust lime to keep the drink balanced.
- Skipping fresh lime. Bottled lime juice can taste flat or bitter. Freshly squeezed lime is key to that bright, clean finish.
- Over-blending the kiwi seeds. If the texture bothers you, strain the puree. A quick pass through a fine sieve makes a big difference.
- Too much coconut cream. It can overpower the kiwi and make the drink heavy.
Start small and add a splash more only if needed.
- Weak tequila quality. Choose a 100% agave blanco. Cheaper blends can taste harsh and clash with the fruit.
- Over-sweetening. Taste before adding more syrup. Remember the triple sec already brings sweetness.
Recipe Variations
- Spicy Kiwi Coconut Margarita: Muddle a few jalapeño slices in the shaker before adding other ingredients.
Strain well. Add a chili-salt rim for heat.
- Kiwi Mezcal Coconut: Swap half or all of the tequila for mezcal. The smoky note pairs surprisingly well with coconut and kiwi.
- Kiwi Coconut Skinny-Style: Use light coconut milk instead of coconut cream and skip the simple syrup.
Add an extra 1/4 ounce lime and a splash of sparkling water over ice.
- Kiwi Coconut Basil: Clap a few basil leaves to release oils and shake them with the drink. Strain to remove leaves for a fragrant twist.
- Kiwi Coconut Pitcher: For 8 drinks, mix 2 cups tequila, 1 cup triple sec, 1 cup lime juice, 3/4 cup coconut cream, and 1 to 1.25 cups kiwi puree. Chill, then shake each serving with ice to order.
- Zero-Proof Version: Replace tequila with coconut water and orange liqueur with fresh orange juice.
Keep the lime and coconut cream, and adjust sweetness with agave.
FAQ
Can I use frozen kiwi?
Yes. Thaw and blend until smooth, then strain if needed. Frozen fruit can be slightly more watery, so reduce simple syrup at first and add to taste.
What’s the difference between coconut cream and cream of coconut?
Coconut cream is unsweetened and thick, usually found in cans.
Cream of coconut is sweetened and syrupy, often used for piña coladas. If you use cream of coconut, dial back or omit the simple syrup.
Which tequila works best?
A 100% agave blanco is ideal for its clean, crisp flavor. Reposado can work if you prefer a touch of oak, but it may compete with the kiwi’s brightness.
How do I make simple syrup?
Combine equal parts sugar and hot water, stir to dissolve, and cool.
Store in the fridge for up to 2 weeks. For a lighter sweetness, try agave syrup.
Do I need a blender?
No. You can muddle the kiwi thoroughly and strain.
A blender makes it smoother, but it’s not required for a great result.
How can I make it less sweet?
Skip the simple syrup and let the triple sec and fruit provide the sweetness. Add extra lime juice for balance and a crisp finish.
Can I make it ahead for a party?
Yes. Mix everything except ice and sweetener up to a day ahead and chill.
Shake each serving with ice right before pouring, then sweeten to taste.
What glass should I use?
A double rocks glass or classic margarita glass works well. Use plenty of fresh ice and a salted or coconut-salt rim for the best experience.
Final Thoughts
The Kiwi Coconut Margarita is playful, bright, and easy to make your own. With fresh kiwi, real lime, and creamy coconut, every sip feels tropical without being heavy.
Keep the sweetness in check, use good tequila, and don’t skip the rim—small details make a big difference. Whether you shake one for yourself or batch it for friends, this cocktail is a reliable crowd-pleaser. Cheers to a fresh twist on a favorite classic.
