The strawberry coconut coladarita is an ideal warm weather cocktail. Not only are these margaritas gorgeous, they taste amazing as well. With the creaminess of a pina colada and the freshness of a strawberry margarita, this is the perfect mash-up of two great cocktails.

If you want a smoother, not slushy, cocktail, you can make this into an “on the rocks” drink. You will need to strain your strawberry puree through a cheesecloth, to remove most of the seeds and solids. Then fill a cocktail shaker with ice and divide the recipe in half, because you will likely need to make it in two batches. Cover and shake well until the shaker is chilled. Strain the cocktail into your already sugar rimmed glasses that are filled with ice and serve.

Want to learn how to rim a glass with cocktail sugar? Check out our easy to follow recipe tutorial here.

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Strawberry Coconut Coladaritas

  • Author: Patricia Beets
  • Yield: 4 glasses


Organic cane sugar – 1 cup

Water – 1 cup

Sliced strawberries – 1 1/2 cups

Triple Sec – 1/2 cup

Tequila – 1/2 cup

Fresh lime juice – 1/2 cup

Coconut milk – 1/2 cup

Ice – 1/2 cup

Strawberry flavored sugar (we like this one by Gustus Vitae) for garnish and simple syrup to moisten your glass rims



Place the the organic cane sugar and water in a medium saucepan over medium heat. Stir constantly. Let the sugar dissolve completely and keep stirring until the liquid takes on a soft golden color. Remove the pan from the heat, then cool your mixture completely.

Pour this simple syrup into a blender and add your strawberries. Puree in the blender, then pour this puree into another clean container.


Brush the rims of two cocktail glasses with agave nectar or simple syrup. Add a spoonful or two of the strawberry flavored sugar into a shallow bowl. Dip the glass rim into the sugar, shake off excess sugar and repeat this step for all of your glasses. Fill the glasses with ice and set aside.


In your blender, combine 1/2 cup of this strawberry puree, triple sec, tequila, lime juice, coconut milk, and cream of coconut, and 2 cups of ice. Puree until smooth. Pour the drink into the glasses and garnish with strawberries and shredded coconut.