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Pina Colada Sangria

A refreshing tropical blend of white wine, coconut rum, pineapple juice, and coconut milk, loaded with fresh fruits perfect for summer parties.
Print Recipe
Prep Time 10 minutes
Total Time 2 hours 10 minutes
Servings: 8 servings
Course: Beverage, Cocktail, Drinks
Cuisine: American, Tropical
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Liquids
  • 1 bottle white wine 750ml, chilled (Sauvignon Blanc or Pinot Grigio)
  • 1 cup coconut rum like Malibu
  • 2 cups pineapple juice chilled
  • 1 cup coconut milk from a carton, NOT canned full-fat
Fresh Additions
  • 1 cup fresh pineapple cut into chunks
  • 1 cup fresh strawberries halved or sliced
  • 0.25 cup fresh mint leaves loosely packed

Equipment

  • Large Glass Pitcher
  • Wooden Spoon
  • Cutting Board
  • Knife

Method
 

  1. Wash and prep the fruit: Hull and slice the strawberries, cut the fresh pineapple into chunks, and gently tear the mint leaves.
  2. In a large pitcher (at least 2-quart capacity), pour in the entire bottle of white wine, coconut rum, pineapple juice, and coconut milk.
  3. Stir the liquids together well until the coconut milk is fully incorporated and the mixture is a pale yellow color.
  4. Add the prepared fresh pineapple chunks, sliced strawberries, and mint leaves to the pitcher. Give it one gentle stir.
  5. Place the pitcher in the refrigerator to chill for at least 2 hours (or up to overnight) to allow the flavors to marry.
  6. To serve, fill individual glasses with fresh ice. Stir the pitcher gently, then pour the sangria over the ice, ensuring each glass gets some fruit.

Notes

Do not add ice directly to the pitcher or it will water down the sangria. Always use carton coconut milk; canned coconut milk will separate and curdle in the cold wine.