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Piña Colada Sangria

Alright, friends, if you think sangria is just for red wine and a lazy afternoon in Spain, think again! I’m here to shake things up with a tropical twist that’ll have your taste buds singing. This Piña Colada Sangria combines the creamy, dreamy flavors of coconut and pineapple with a splash of sparkling white wine—imagine a beach party in a glass. It’s bright, bubbly, and refreshingly sweet without being over the top. Plus, making sangria at home means you get to control the vibe—add more fruit, chill it longer, or sneak in a little extra rum if you’re feeling adventurous. Trust me, once you try this, your summer gatherings will never be the same. Let’s dive in and mix up some sunshine!

Quick Facts

Yield: Serves 6
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 3 hours (including chilling)

Ingredients

For the Main Dish:

1 bottle (750 ml) dry sparkling white wine (Prosecco or Champagne work great)
1 cup pineapple juice
½ cup cream of coconut (like Coco López)
¼ cup white rum (optional for an extra kick)
1 cup fresh pineapple chunks
½ cup orange slices, thinly sliced
½ cup maraschino cherries or fresh cherries
Ice cubes
Fresh mint leaves for garnish (optional)

How I Make It

Step 1:

Start by grabbing a large pitcher. Pour in the pineapple juice, cream of coconut, and white rum if you’re using it. Give these a good stir to combine—the cream of coconut can be thick, so mixing well ensures every sip is smooth and luscious.

Step 2:

Add the fresh pineapple chunks, orange slices, and cherries to the pitcher. These fruits not only bring vibrant flavor and color but will also soak up some of that goodness as it chills.

Step 3:

Slowly pour in the sparkling white wine, stirring gently so you don’t lose all that beautiful fizz. This is where the magic happens—the bubbles bring the piña colada flavors to life with sparkling freshness!

Step 4:

Cover the pitcher and place it in the fridge for at least 3 hours. This letting-it-chill time is key so the flavors meld together perfectly and the fruit infuses the sangria.

Step 5:

When you’re ready to serve, add a good handful of ice cubes right into the pitcher or serve over ice in your glasses. Garnish with fresh mint leaves for a pop of green and a refreshing aroma.

Step 6:

Give the sangria one last gentle stir before ladling it into glasses. Make sure each pour has plenty of fruit—trust me, it’s the best part!

Variations & Tips

Swap out the sparkling white wine for a dry rosé to add a hint of berry color and flavor.
For a dairy-free option, skip the cream of coconut and use coconut water with a touch of simple syrup.
Freeze some pineapple chunks beforehand to use as ice cubes to avoid diluting the drink.
Add a splash of triple sec or orange liqueur for a citrusy complexity.
Use canned pineapple in a pinch, but drain it well to avoid watery sangria.

How I Like to Serve It

This Piña Colada Sangria is a total showstopper at summer barbecues or pool parties—serve it in large glasses with cute straws and plenty of fresh fruit floating on top. It’s also wonderful as a festive brunch cocktail paired with tropical fruit salads or coconut pancakes. And hey, it makes any hot afternoon feel like a mini vacation!

Notes

Store leftover sangria in the refrigerator for up to 2 days; add fresh ice before serving.
This sangria is best enjoyed chilled and fresh to keep all the bubbles lively.

Closing: Once you’ve got this recipe down, Piña Colada Sangria becomes your go-to refresher for bringing a little tropical sunshine straight to your glass—cheers to easy, fun, and delicious!