A Piña Colada Sangria really brings together the best of both worlds—tropical sweetness and that crisp, refreshing kick. I love how this drink blends creamy coconut and pineapple from a classic piña colada with the fruity brightness you get in sangria.
You end up with a smooth, tropical drink that honestly just tastes like summer in a glass.
Whenever I make this cocktail, I’m picturing warm afternoons and easy-going hangouts. It’s simple to throw together, looks gorgeous in a pitcher, and always grabs attention for its light, fruity flavor.
Whether you’ve got friends over or you’re just chilling solo, this summer cocktail somehow makes the moment feel a bit more special.
Check out the recipe below, plus a few tasting notes to help you enjoy it your way.
Piña Colada Sangria Cocktail Recipe
I mash up tropical flavors with classic sangria and end up with a drink that’s bright and super refreshing. Pineapple, coconut, and crisp white wine just work together and remind me of lazy summer days.
Equipment
- Large pitcher or glass jug for mixing and serving
- Cutting board and knife to slice fruit like pineapple wedges
- Measuring cups and spoons for liquids such as coconut rum and pineapple juice
- Wooden spoon or stirrer to combine ingredients evenly
- Fine strainer if I want a smoother texture without fruit pulp
- Serving glasses such as wine or cocktail glasses
- Ice bucket or tray to keep the sangria chilled
- Cocktail umbrellas or skewers for simple, fun garnishes
I like to keep everything close before mixing. Cold glasses and equipment help the drink stay crisp longer.
Ingredients
- 1 bottle (750 ml) white wine like pinot grigio, moscato, or sauvignon blanc
- 1 cup coconut rum or white rum for a lighter flavor
- 1 cup pineapple juice
- ½ cup coconut milk or coconut cream for a creamy texture
- 1 cup sparkling water or white grape juice for fizz and sweetness
- 1 ½ cups pineapple chunks or slices
- ½ cup maraschino cherries
- Ice cubes as needed
- Optional: pineapple wedges, fruit garnishes, or cocktail umbrellas
I go for ripe pineapple whenever I can. The coconut and wine should balance out—nobody wants it too sweet or too heavy.
Instructions
- Chill the wine, juice, and coconut rum before mixing.
- Add pineapple chunks and maraschino cherries to a large pitcher.
- Pour in the wine, coconut rum, pineapple juice, and coconut milk.
- Stir gently with a wooden spoon until everything blends smoothly.
- Top off with sparkling water or white grape juice for some bubbles.
- Add ice cubes and stir again to cool the drink evenly.
- Garnish each glass with pineapple wedges or cherries.
I usually let the sangria chill for at least 30 minutes before pouring. The fruit soaks up more flavor that way.
Equipment
- Large pitcher or jug
- long spoon or stirrer
- Measuring cups and jigger
- Ice bucket or tray
Ingredients
- 1 bottle Dry white wine Sauvignon Blanc or Pinot Grigio
- 1 cup Pineapple juice
- 0.5 cup Coconut rum
- 0.25 cup White rum
- 0.25 cup Cream of coconut or coconut cream
- 0.25 cup Simple syrup adjust to taste
- 1 cup Pineapple chunks
- 0.5 cup Strawberries sliced
- 0.5 cup Orange slices
- 0.5 cup Mango pieces optional
- 0.5 cup Maraschino cherries
- 1 cup Sparkling water or sparkling wine; for topping
- Ice cubes for chilling and serving
- Toasted coconut flakes for garnish
Instructions
- In a large pitcher, combine white wine, pineapple juice, coconut rum, white rum, cream of coconut, and simple syrup. Stir until smooth.
- Add pineapple chunks, sliced strawberries, orange slices, mango pieces (if using), and maraschino cherries.
- Refrigerate for at least 2 hours so the sangria chills and flavors meld.
- Just before serving, add ice to the pitcher and top with sparkling water or sparkling wine. Stir gently.
- Pour into glasses and garnish with toasted coconut flakes or a pineapple wedge.
Notes
Notes
I tend to pick pinot grigio for a crisp base, but moscato is great if you want it sweeter. Sauvignon blanc gives a fresh, citrusy vibe.
If I’m after a creamier drink, I swap in coconut cream instead of milk. For something lighter, I just skip the cream and add extra sparkling water.
Fresh fruit always tastes better than canned. I serve it cold with cocktail umbrellas or simple fruit skewers—makes it look as fun as it tastes.
Tasting Notes
So, the first sip? It’s bright and refreshing—no doubt about it. Pineapple and coconut mix together and hit you with that tropical sangria vibe you’d hope for on a lazy beach afternoon.
The wine brings in a gentle fruitiness, keeping things balanced—never tipping into cloying sweetness.
When I chill the drink well, those flavors really snap together. The cold keeps the coconut cream light, and the pineapple stays crisp.
I’ve noticed that ice takes the edge off the sharper wine notes, which I honestly appreciate.
The aroma? It instantly brings up memories of fresh fruit and that summer air you can almost taste. Right away, I catch pineapple, coconut, and citrus—it’s pretty inviting.
Every sip leaves behind a light, fruity finish, and yeah, I usually want another taste.
The texture feels creamy, but not in a heavy way. It’s smooth on the tongue, with just a bit of sparkle from the wine.
This chilled sangria really works for warm days or when I’m just hanging out with friends.
