The first time I made this guava coconut margarita I was halfway through a grocery run and grabbed a jar of guava purée on impulse.
It turned out to be the easiest way to turn a simple tequila cocktail into something that tastes like a beach sunset.
This recipe balances tropical sweetness, cooling creaminess, and bright lime bite in a way that feels both exotic and utterly approachable.
If you love coconut-forward drinks, this is a keeper—think of it as a margarita that took a quick vacation to the tropics.
I often pair it with dishes that echo the coconut note—like my favorite coconut-crusted French toast for weekend brunch—because matching flavors makes the whole meal sing. coconut-crusted French toast
Why You’ll Love This Recipe
- Tropical without being cloying: guava brings aromatic fruitiness while coconut cream delivers richness that keeps each sip velvety.
- Fast to make: five ingredients and a shaker is all you need.
- Versatile: rim it with salt, try it on the rocks or blended, or swap tequila styles to shift the profile.
- Crowd-friendly: scale easily for a pitcher and watch it disappear at parties.
This margarita has a silky, slightly pillowy mouthfeel from the coconut cream that plays beautifully against the bright, citrusy pop of fresh lime.
The guava purée contributes a fragrant, slightly floral sweetness and a soft pink hue that makes the drink look as good as it tastes.
The tequila cuts through the creaminess just enough to keep the cocktail lively, while the crushed ice keeps texture crisp and refreshing.
“Five stars — I made this for a pool party and everyone asked for the recipe. Perfect balance of sweet and tart, and the coconut makes it feel decadent without being heavy.” — reader Rachael
Key Ingredients
Guava purée (2 oz) — Use a high-quality purée or strained guava paste thinned with a splash of water if you need to.
The guava is the backbone of this drink: it supplies characteristic tropical flavor and that rosy color that makes the cocktail feel special.
If possible, choose a purée with no added sugar for better control over sweetness.
Coconut cream (1 oz) — Not the same as coconut milk; coconut cream is thicker and richer.
It brings a smooth, silky body and a mild coconut perfume that softens the lime’s acidity.
Brands like Coco López or full-fat canned coconut cream work well, or chill a can of coconut milk and scoop the solid cream off the top.
Fresh lime juice (1 oz) — Always use freshly squeezed lime for brightness and clarity in flavor.
Bottled lime juice lacks volatile aromatics and will make the cocktail flat.
Fresh acid is what keeps the coconut from feeling too heavy.
Tequila (2 oz) — Choose a Blanco tequila for a bright, agave-forward profile or a Reposado for a slightly oaked, rounder finish.
Quality matters because tequila is a prominent flavor here; avoid the cheapest bottles.
A good tequila will add herbal and peppery notes that lift the guava and coconut.
Full ingredient list:
- 2 oz guava purée
- 1 oz coconut cream
- 1 oz fresh lime juice
- 2 oz tequila
- Ice
- Lime wedges for garnish
- Salt for rimming (optional)
Step-by-Step Instructions
Step 1: Prepare the glass
Begin by deciding whether you want a salted rim.
If you do, run a lime wedge around the glass lip and dip it into coarse salt.
This tiny step adds a savory contrast to the tropical sweetness.
Pro Tip: Use flaky sea salt or coarse margarita salt for texture; the rim should look lightly speckled.
Step 2: Combine the core ingredients
In a cocktail shaker, add 2 oz guava purée, 1 oz coconut cream, 1 oz fresh lime juice, and 2 oz tequila.
Layering the ingredients into the shaker helps them incorporate evenly when you shake.
Pro Tip: If your coconut cream is very thick, give it a quick whisk in a small bowl first so it blends smoothly.
Step 3: Add ice and shake vigorously
Fill the shaker halfway with ice, close it, and shake hard for about 12–15 seconds.
You want the outside of the shaker to frost up and the mixture to feel cold and slightly aerated.
Pro Tip: A firm, energetic shake emulsifies the coconut cream with the guava and lime; you’ll know it’s ready when the shaker is frosted and you can hear the ice slapping.
Step 4: Strain over fresh ice
Fill your serving glass with fresh ice and strain the shaken mix over it.
Use a fine mesh or standard shaker strainer depending on whether you want a silky pour or a tiny bit of fruit pulp.
Pro Tip: For a smoother sip, double strain to remove any guava fibers; for rustic texture, strain directly.
Step 5: Garnish and serve
Garnish with a lime wedge on the rim and serve immediately.
Take a moment to admire the color—this drink looks like a tropical postcard.
Pro Tip: A thin lime wheel floated on top makes for a pretty photograph and gives an extra hit of citrus aroma.
Expert Tips for Success
-
Temperature matters: Keep all ingredients chilled. Warm guava purée or coconut cream will make the drink taste flat.
Store your tequila and purée in the fridge if possible before mixing. -
Equipment choices: Use a Boston shaker or a three-piece cocktail shaker for best control.
A handheld citrus press will make quick work of lime juice and captures more aromatic oils than reamer-style tools. -
Balancing sweetness: Taste before serving. If the guava purée you use is sweeter than expected, add another 1/4 oz of lime or a splash of soda to lift it.
Conversely, if it’s too tart, a touch of simple syrup or agave will smooth edges without masking flavors. -
Coconut cream texture: If your coconut cream separates or is too thick, warm the container briefly in a bowl of hot water and whisk until smooth.
Avoid adding dairy—part of the charm is the coconut’s dairy-free richness. -
Choosing tequila: For a brighter, cleaner cocktail, Blanco is your friend.
If you want depth and a hint of vanilla or caramel, use Reposado. Try swapping to a high-quality blanco first to learn how the spirit shapes the finished drink. coconut chicken and rice -
Scaling and pitcher method: Multiply ingredients keeping the same ratios, pour into a pitcher with lots of ice, and stir gently instead of shaking.
Shake individual servings for the best foam and texture, or give the whole pitcher a vigorous stir for parties. -
Troubleshooting separation: If the coconut cream separates in the glass, briskly stir with a bar spoon.
For persistent issues, double-shake (shake, strain into a second shaker with fresh ice, then shake again) to emulsify more fully.
Storage & Freezing
Fridge: Cocktails with fresh lime and coconut cream are best served immediately, but you can store leftover mixed cocktail in an airtight bottle for up to 24 hours in the fridge.
Keep it cold and give it a vigorous shake before serving—separation is normal.
Freezer: I don’t recommend freezing a finished margarita because ice crystals will change texture and dilute flavor upon thawing.
However, you can freeze guava purée in ice cube trays for up to 3 months, then pop cubes into the shaker as needed.
Revivals and reheating: Reheating isn’t applicable, but "refreshing" is.
If a stored batch tastes muted, add a splash of fresh lime and another quick shake to reintroduce acidity and emulsify the coconut cream.
Batch tips: If you plan to make a large batch ahead, mix guava and tequila separately and store chilled.
Add coconut cream and lime just before serving for best texture and brightness.
Variations & Substitutions
Spicy guava margarita — Muddle a thin slice of jalapeño in the shaker before adding liquids for a gentle heat that complements the sweet fruit.
Adjust slices to taste.
Sparkling guava coconut margarita — Top a shaken margarita with a splash of club soda or Prosecco for effervescence and reduced perceived sweetness.
Serve in a Collins or highball glass for a lighter presentation.
Non-alcoholic version — Replace tequila with a non-alcoholic blanco spirit or use extra club soda and a touch of tequila-flavored non-alcoholic spirit.
Maintain the lime for acidity and keep the coconut cream for body.
Alternative spirits — Swap tequila for mezcal if you want a smoky edge that contrasts intriguingly with guava.
Try Reposado tequila for deeper caramel notes and a rounder mouthfeel. Brazilian coconut chicken
Dietary swaps — Use light coconut milk to reduce richness (note: thinner texture), or replace coconut cream with a vegan coconut yogurt for a tangy twist.
Adjust proportions to maintain balance.
Frequently Asked Questions
Q: Can I use fresh guava instead of guava purée?
A: Yes. Fresh guava can be puréed in a blender and strained to remove seeds and fibers.
Expect to use about one ripe guava (or 2 small) to get roughly 2 oz of purée.
Straining will give you a smoother texture similar to store-bought purée.
Q: What tequila works best in a guava coconut margarita?
A: A blanco tequila is traditional and keeps the drink bright, while a reposado adds mild oak and vanilla notes.
Choose a 100% agave bottle within your budget; avoid mixto tequilas with added sugars for a cleaner flavor.
Q: How can I make this drink less sweet?
A: Reduce the guava purée by 1/4 oz or add an extra 1/4 oz fresh lime juice.
You can also use unsweetened guava purée or dilute a sweeter purée with a splash of water.
Q: Is there a good garnish besides a lime wedge?
A: Thinly sliced starfruit, a small pineapple wedge, or a skewered fresh guava piece all work beautifully.
A toasted coconut rim is an upscale alternative to salt.
Q: Can I blend this into a frozen margarita?
A: Yes. Combine ingredients with 1–1.5 cups crushed ice in a blender and pulse until smooth.
Blended versions are more dessert-like and will be sweeter and thicker, so adjust lime and guava to compensate. 
Conclusion
This guava coconut margarita lives at the intersection of familiar and adventurous—easy to make yet full of tropical nuance.
If you try the recipe, please leave a star rating in the recipe card below and pin it on Pinterest so others can find this summery classic.
For inspiration and similar flavor ideas, check out Parched Around the World’s Coconut Guava Margarita and explore a different take on the flavor with A Sassy Spoon’s guava coconut lime margarita.
Guava Coconut Margarita
Ingredients
Core Ingredients
- 2 oz guava purée Use a high-quality purée or strained guava paste thinned with a splash of water.
- 1 oz coconut cream Coconut cream is thicker and richer than coconut milk.
- 1 oz fresh lime juice Always use freshly squeezed lime for best flavor.
- 2 oz tequila Choose Blanco for a bright profile or Reposado for a rounder finish.
- Ice To chill the drink.
- Lime wedges for garnish Adds a fresh touch.
- Salt for rimming (optional) Flaky sea salt or coarse margarita salt recommended.
Instructions
Preparation
- Begin by deciding whether you want a salted rim. If you do, run a lime wedge around the glass lip and dip it into coarse salt.
- In a cocktail shaker, add guava purée, coconut cream, fresh lime juice, and tequila.
- Fill the shaker halfway with ice, close it, and shake hard for about 12–15 seconds.
- Fill your serving glass with fresh ice and strain the shaken mix over it.
- Garnish with a lime wedge on the rim and serve immediately.
