This creamy Coconut Cherry Margarita is pretty in pink! Made with tequila, coconut milk, and a custom cherry simple syrup, the fresh and fruity flavors are totally irresistible.
This Coconut Cherry Margarita tastes like a pina colada had a baby with fresh summer cherries. It’s a refreshing, yet creamy cocktail you can make for parties, your BFF’s bachelorette, Cinco de Mayo, and more!
You’ll find all of the easy and classic margarita cocktail ingredients in this cherry margarita recipe. Every sip, however, contains a little extra paradise thanks to the addition of cherry simple syrup and coconut milk. The fruity qualities and lusciously creamy sips make it the perfect summer cocktail.
- It may be one of the prettiest margarita recipes ever.
- The custom cherry simple syrup is bursting with refreshingly tart and sweet flavors.
- The ingredients are simple, easy to find, and perfect for summer.
- Cherry simple syrup - Homemade simple syrup is easy to make by simmering a 1:1 mix of water and sugar on the stove. In this recipe, frozen cherries are added to the syrup as it cooks. This way, the syrup ends up bursting with cherry flavors while the sweetness rounds out the other flavors.
- Tequila - Blanco tequila is my go-to choice in lighter margaritas, like a mango margarita or lavender margarita, because the mild flavors allow for the other ingredients to shine through. However, a reposado is the supreme choice here. Its longer aging process provides a deeper flavor profile, which pairs perfectly with the cherries.
- Cointreau - AKA orange liqueur. The tangy citrus adds to the refreshing qualities here, as well as helps balance the other flavors. If you can’t find Cointreau, use Triple Sec or orange juice instead.
- Coconut milk - Use full fat canned coconut milk rather than coconut milk from a carton so you really get that coconut-y flavor.
Step 1: Make the cherry simple syrup. Add the cherries, water, and sugar to a small saucepan on the stove. Bring it up to a simmer and let it cook until the sugar has dissolved and the cherries have begun to break down (use a wooden spoon to break them apart).
Step 2: Strain the syrup. Take the saucepan with the syrup off the heat. Pour it through a fine mesh strainer to remove the large chunks of cherries, then leave the syrup to cool completely.
Step 3: Toast the coconut. While you wait for the syrup to cool, toast the shredded coconut in a small skillet on the stove. Stir it frequently so it doesn’t burn! Once it’s ready, transfer it to a small plate.
Step 4: Rim the glasses with coconut. Run a lime wedge around the rims of both cocktail glasses. Dip the wet rims in the toasted coconut. Fill the glasses with ice.
Step 5: Make the cocktails and enjoy. Add all of the margarita ingredients to a cocktail shaker with ice and shake. Strain into your two rimmed glasses, then sip and enjoy!
Tips and FAQs
- Use frozen cherries to make the cherry simple syrup. You can use fresh cherries but they’ll need to be pitted first.
- Is your canned coconut milk clumpy? Make sure you shake the can really well before opening. Alternatively, pour the milk into a bowl and use a whisk to smooth it out before measuring and adding it to the cocktail shaker.
- If you plan on drinking cherry margaritas all summer long, I recommend doubling or tripling the simple syrup recipe. You can keep the leftovers in a sealed jar in the fridge.
- The toasted coconut rim is optional! Feel free to line the rim with salt or Tajin instead, or omit it entirely.
Can I make frozen margaritas instead?
Sure! Just blend all of the margarita ingredients in a blender with a handful of ice.
Do I have to use a cocktail shaker?
It helps, but you don’t have to own a cocktail shaker to make a coconut margarita. Instead, you can shake everything together in a sealed jar or blend the mixture.
How do you serve a large batch of cherry margaritas?
Double, triple, or quadruple the recipe depending on the number of guests you’re expecting. Stir all of the ingredients together in a large pitcher and keep it in the fridge until it’s party time.
Give the large batch cocktail a good stir right before serving, then pour into glasses filled with ice. This way, all of your guests can enjoy a cherry margarita on the rocks!
More refreshing margarita recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Coconut Cherry Margaritas
for the cherry simple syrup:
- 1 cup frozen cherries
- ½ cup sugar
- 1 cup water
for the drinks:
- 3 oz. cherry simple syrup
- 2 oz. tequila
- 2 oz. cointreau
- 2 oz. lime juice
- ⅓ cup coconut milk canned
- ⅓ cup shredded coconut toasted; optional, for garnish
for the simple syrup:
- Add cherries, sugar and water to a small saucepan and bring to a boil. Reduce heat to a simmer and simmer for 10 minutes, using a wooden spoon to break down the cherries. Remove from the heat and pour through a fine mesh strainer; allow the syrup to cool before using it. NOTE: if you want more than 2 drinks, I recommend doubling the simple syrup!
for the margaritas:
- While you're waiting for the simple syrup to cool, toast the coconut (this step is optional). Add coconut to a small skillet and heat over medium-low heat, stirring frequently until it's lightly toasted. Immediately remove from the skillet and pour onto a small plate.
- Run a lime wedge over the rims of two glasses, then dip them into the toasted coconut and line the rim. Fill both glasses with ice.
- Next, make the drinks: add the simple syrup, tequila, cointreau, lime juice, and coconut milk to a cocktail shaker and gently shake (the shaker will be fairly full), then pour into the prepared glasses. Enjoy!
UPDATE NOTE: This post was originally published in May 2016. It was updated with new text and photos in May 2022.
I’m not sure what I did wrong. Help needed. I used the coconut milk that is in the can below the cream and then used the cream that was called from the same can. Mine came out dark and didn’t taste anything like coconut. Any suggestions. I also used unsweetened coconut milk n cream from the can. Did you use cream of coconut by chance ?
Hi Carly -- apologies for just now seeing this. To be honest, this is an older recipe and the instructions aren't super clear (sorry!) -- I recently retested it and used one 14 oz. can of full fat coconut milk, along with the cherries, lime juice and tequila, and that worked out well for me and was a good mix of coconut + cherries. Hope this helps!
I made these tonight. They were very good. It was a little labor intensive straining the mixture to get the cherry pulp out. I doubled the recipe to yield 4 drinks.
Kelly @ Kelly Runs For Food says
Yum, I'll have one of those! I do love a good margarita, but this is a totally different twist. Love it! also, have a BLAST at your bach party!
Ohhhh my gosh making this ASAP. I live near a Mexican restaurant that always advertises their cherry margs, but they're actually kind of terrible and I leave disappointed every time. And I LOVE cherries. Adding coconut cream sounds SO good though so I'll have to give these a try!
Sam @ PancakeWarriors says
I'll have 2 of these please! Girl these flavors are seriously on point!! Loving this and that you use Triple Sec in your Margaritas... that's crucial!!
Shashi @ RunninSrilankan says
A boozy smoothie - yayyyyyyyy!
Have a wonderful vacay Erin - looking forward to following your forays on Insta!
Ellen @ My Uncommon Everyday says
I used to hate cherries, too, and now I can't get enough. Actually, cherries and coconut... Anyway, I'm making up for lost time. Enjoy your vacation!!! Have the best time!
These margs look so creamy and delicious- love the coconut in here 🙂
Thank you! Coconut is my fav.
Marina @ A Dancer's Live-It says
Enjoy your vacation Erin!!! You're going to have such a great time! I want to be sipping these margaritas all day long. Who knows, maybe I will 😉 I'm the same way with cherries though, I'll eat them but they're nothing like berries!
You totally should! Thanks Marina 🙂