Oh my darlings, if you know me, then you know I love a good cocktail. The moment I first came across this particular drink, the mucho gusto, it was love at first sight. For starters, it involves pineapple-infused tequila AND toasted coconut salt, both of which are homemade and both of which take just minutes to make. For the life of me, I don’t know why it took me months to actually try the thing but regardless, I tried it, I loved it, and now I’m here to share it with you.

There is just SO MUCH to love about this drink! Its flavor profile is similar to a piña colada but unlike its frozen blended counterpart, this is light and oh so simple. Not only is it light in calories, it’s also a fairly low alcohol drink making it a perfect option for day drinking and slow sipping. I think it would be smashing prepared as a pitcher drink in large batches for entertaining and so, I have provided a pitcher version below as well. You’re welcome!

Do not let yourself be intimidated by making the pineapple-infused tequila. I made mine in about five minutes when I was running out the door to teach my barre class! It couldn’t be easier. However, take note – it does require four days to infuse so if you are thinking of including these in your Cinco de Mayo celebration, be sure to get that tequila started no later than Monday. And if you are late, hey, just enjoy these on a different day de Mayo. I promise, they will still be amazing.

  • Yield 1-12 servings (depending on version made)


For the tequila: 

  • 1 (750 ml) bottle of agave tequila, preferably blanco
  • 1 pineapple, peeled, cored and cubed

For the toasted coconut salt: 

  • ½ cup unsweetened shredded coconut
  • ¼ cup sugar
  • 2 tbsp. kosher salt

To make a single serving:

  • Toasted coconut salt (above)
  • Crushed ice
  • 1½ oz. pineapple-infused tequila (above)
  • 1 oz. coconut water
  • 1 oz. freshly squeezed lime juice
  • 1 oz. simple syrup
  • Lime wedges or pineapple slices

To make a pitcher version: 

  • 18 oz. (2¼ cups) pineapple-infused tequila (above)
  • 12 oz. (1½ cups) coconut water
  • 12 oz. (1½ cups) freshly squeezed lime juice
  • 12 oz. (1½ cups) simple syrup
  • Toasted coconut salt (above)
  • Ice
  • Lime wedges or pineapple slices


  • 01

    To make the tequila, combine the tequila and pineapple in a large glass bowl or pitcher. Cover and allow to infuse at room temperature for 4 days. Strain through a fine mesh strainer into a pitcher, then pour back into the tequila bottle. Close tightly.

  • 02

    To make the toasted coconut salt, combine the coconut and sugar in a medium skillet over medium to medium-low heat. Cook, stirring often, until light golden brown. Transfer to a plate or shallow dish and let cool completely. Once cool, combine in the bowl of a food processor with the salt. Pulse for about 1 minute, until coarsely ground. Taste to check the salty-sweet balance and adjust if needed.

  • 03

    To make a single serving, rim a glass with toasted coconut salt and fill part way with crushed ice. In a cocktail shaker, combine additional ice, pineapple-infused tequila, coconut water, lime juice, and simple syrup. Shake vigorously, then strain into the prepared glass. Garnish with a lime wedge or pineapple slice.

  • 04

    To make a pitcher version, combine the pineapple-infused tequila, coconut water, lime juice, and simple syrup in a large pitcher. Stir until well blended. Refrigerate until ready to serve. Add ice to the pitcher before leaving it out for guests. Have toasted coconut salt, ice, lime wedges and/or pineapple slices available for guests to garnish their glasses as desired.