Go Back

Pina Colada Sangria

A tropical fusion of classic white wine sangria and creamy pina colada, featuring coconut rum, pineapple juice, and fresh fruit.
Print Recipe
Prep Time 10 minutes
Chilling Time 2 hours
Total Time 10 minutes
Servings: 8 glasses
Course: Cocktail, Drinks
Cuisine: American, Tropical
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Sangria Base
  • 1 bottle white wine 750ml, Pinot Grigio or Sauvignon Blanc
  • 1 cup coconut rum like Malibu
  • 2 cups pineapple juice 100% juice
  • 1 cup coconut milk canned or carton
Garnishes
  • 2 cups pineapple chunks fresh or frozen
  • 1 cup strawberries sliced
  • 0.5 cup fresh mint leaves optional

Equipment

  • Large Pitcher
  • Wooden Spoon
  • Knife and cutting board

Method
 

  1. Wash and prepare the fruits. Slice strawberries and chop pineapple into bite-sized chunks.
  2. In a large pitcher, combine the bottle of white wine, coconut rum, and pineapple juice.
  3. Shake the coconut milk well, then pour into the pitcher, stirring gently to combine.
  4. Add the pineapple chunks and strawberry slices to the pitcher.
  5. Refrigerate for at least 2 to 4 hours to allow flavors to meld and the drink to chill thoroughly.
  6. Serve over ice, garnishing with fresh mint leaves.

Notes

For a sparkling version, use Prosecco instead of still white wine and add it just before serving.