Tropical Sangria With Coconut Cocktail Recipe
This refreshing cocktail combines white wine, tropical fruits, and coconut rum for a perfect summer drink. The sweet blend of pineapple, mango, and coconut creates an island-inspired flavor.
Equipment
- Large glass pitcher (2-quart capacity)
- Sharp knife and cutting board
- Long wooden spoon for stirring
- Wine glasses or mason jars for serving
- Fine-mesh strainer
- Measuring cups and spoons
Ingredients
- 2 bottles 750ml each of dry white wine
- 1 cup coconut rum
- 1 fresh pineapple cut into 1-inch chunks
- 2 ripe mangoes peeled and diced
- 2 oranges sliced
- 1 cup coconut water
- 1/4 cup simple syrup
- 1 can 13.5 oz coconut milk
- Fresh mint leaves for garnish
- Ice cubes for serving
Instructions
- Add the diced pineapple, mango, and orange slices to the pitcher.
- Pour in the white wine, coconut rum, coconut water, and simple syrup. Stir gently to combine.
- Add the coconut milk and stir until well mixed.
- Place the pitcher in the refrigerator for 4-6 hours to let the flavors blend.
- When ready to serve, fill glasses with ice and pour the sangria through a strainer.
- Add a few pieces of the soaked fruit to each glass and garnish with mint leaves.
Notes
The sangria can be made up to 24 hours in advance.
For best results, use ripe tropical fruits for maximum flavor.
Replace simple syrup with honey or agave nectar if desired.
Keep leftovers refrigerated for up to 3 days.
Non-alcoholic version: Replace wine with white grape juice and skip the rum.