Pina Colada Sangria Recipe

There's something about the tropical scent of pineapple and coconut that instantly transports you to vacation mode—even if you're just sitting on your back porch. This Pina Colada Sangria is a sunshine-filled twist on the classic Spanish drink, combining fruity white wine, creamy coconut, and juicy pineapple for a refreshing sipper that's perfect for summer parties or lazy weekend lounging.

this Recipe

I first crafted this recipe for a beach-themed girls' night, trying to merge two of our favorite drinks into one easy-to-make pitcher cocktail. It was such a hit that now it's become a warm-weather staple in our home—and trust me, once you try it, you’ll understand why.

Why You’ll Love This Pina Colada Sangria

Get ready to meet your new favorite summer cocktail. This Pina Colada Sangria is light, luscious, and perfect for entertaining or simply treating yourself.

First and foremost, it's ridiculously easy to make. With just a handful of ingredients and one big pitcher, you’ve got a crowd-pleasing drink in minutes—no blender or bartending skills required.

It’s also incredibly budget-friendly. Using a moderately priced bottle of white wine and pantry-friendly mixers like coconut milk or cream of coconut, this drink offers big flavor without a hefty price tag.

Then there's the tropical flavor combo. You get the sweet tang of pineapple, the creamy richness of coconut, and the crispness of chilled white wine, all in one delicious glass.

And let’s not forget how versatile it is. You can easily make this ahead of time, add sparkling water for fizz, or toss in different fruits depending on what you have on hand.

Whether you're hosting a barbecue, bridal shower, or just enjoying the sun, this sangria brings vacation vibes with every sip.

Ingredients Notes

What makes this Pina Colada Sangria special is how each ingredient contributes to that bright, tropical flavor profile. Let's break down what you'll need and why.

White wine is the base of this sangria. I recommend a dry white like Sauvignon Blanc or Pinot Grigio to keep the drink crisp and refreshing. Avoid oaky or overly sweet wines—they’ll throw off the flavor balance.

Pineapple juice provides the signature fruity sweetness of a traditional pina colada. Use 100% juice if you can find it. Fresh or bottled both work great, but make sure it’s not from concentrate for the best taste.

Cream of coconut (like Coco López) gives the drink its luscious texture and rich coconut flavor. Don’t confuse this with coconut milk; cream of coconut is thicker and sweetened, which is essential for that pina colada vibe.

Fresh pineapple chunks not only enhance the flavor but also make the sangria look festive and inviting. You can use canned pineapple in a pinch, but fresh really makes a difference here.

Rum is optional, but adding a splash of white or coconut rum gives the sangria a little extra kick and authenticity. Just a few ounces will do the trick—this isn’t meant to be as boozy as a cocktail.

As for equipment, all you need is a large pitcher, a long spoon for stirring, and a ladle or measuring cup to serve. If you're going fancy, serve it in stemless wine glasses with tropical garnishes like maraschino cherries or toasted coconut flakes.

How To Make This Pina Colada Sangria

Creating this tropical sangria is as simple as mixing, chilling, and serving. Here’s how to bring it all together in just a few easy steps.

Start by pouring a full bottle of white wine into a large pitcher. Choose something dry and citrusy—this will be the crisp base that keeps the sangria refreshing and balanced.

Next, stir in 1 cup of pineapple juice and ½ cup of cream of coconut. You may need to whisk the cream of coconut beforehand if it’s separated in the can. The goal is to blend everything until smooth and uniform—no clumps!

Now it’s time to add the pineapple chunks. Cut a fresh pineapple into bite-sized pieces and toss them into the pitcher. These soak up flavor as they sit and double as a tasty garnish later.

If you’re adding rum, pour in ¼ to ⅓ cup, depending on your desired strength. Coconut rum adds a lovely sweetness, but regular white rum works just fine too.

Give everything a thorough stir, cover, and refrigerate for at least 2 hours, or preferably overnight. This allows the flavors to meld and the sangria to chill completely.

When you’re ready to serve, give the mixture a good stir again. Pour into glasses filled with ice and top with optional sparkling water if you want a fizzy finish. Garnish with a wedge of pineapple or a cherry on top for that extra wow factor.

The whole process takes just 10 minutes of prep, but the flavor payoff is off the charts. Expect your guests to be asking for refills—fast.

Storage Options

This Pina Colada Sangria holds up beautifully in the fridge, making it a great make-ahead option for parties or lazy weekends.

Store any leftovers in a covered pitcher or airtight container in the refrigerator. It will stay fresh for up to 3 days, though the fruit may soften over time.

If you’re making it ahead of time, consider waiting to add the sparkling water or any fizzy components until just before serving to preserve the bubbles.

For single servings, you can also pour leftovers into mason jars for easy grab-and-go cocktails later. Just be sure to shake before drinking, as the coconut tends to settle.

To re-serve, simply stir well and pour over fresh ice. If the sangria has thickened from the cream of coconut, you can thin it out with a splash of extra pineapple juice or wine.

Variations and Substitutions

One of the best things about this sangria is how easily it can be customized. Here are some fun twists to try:

Swap the wine – Instead of white wine, use sparkling wine or rosé for a twist. Prosecco adds bubbles and brightness, while rosé lends a berry undertone that pairs well with tropical fruit.

Go dairy-free or lighter – If you want a lighter version, try using light coconut milk or unsweetened coconut beverage. It won’t be as rich, but it will still give that signature flavor.

Add more fruit – Mix in mango chunks, strawberries, or even orange slices for added color and variety. It’s a great way to use up fruit that’s just about to go.

Make it a mocktail – Skip the wine and rum and use a mix of pineapple juice, coconut milk, and club soda for a non-alcoholic version that still screams summer.

Frozen twist – Blend the mixture with ice for a slushy sangria that’s even more refreshing on scorching days. You can use frozen pineapple for extra texture and chill.

Don’t be afraid to experiment—this sangria is meant to be fun, flexible, and absolutely delicious.

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