Pina Colada Sangria Recipe

There's something magical about the first sip of a Pina Colada Sangria—a tropical breeze in a glass. With notes of pineapple, coconut, and crisp white wine, it's the kind of drink that instantly makes any gathering feel like a vacation.

I created this recipe on a whim during a summer girls’ night, blending my favorite beachy flavors into a pitcher-friendly cocktail. Now, it’s our go-to party drink for everything from backyard BBQs to bridal showers.

Whether you're poolside or dreaming of sunshine, this sangria is your tropical escape in a pitcher. Let’s dive into why this recipe will become your new summer favorite.

Why You’ll Love This Pina Colada Sangria

This Pina Colada Sangria is a celebration in a glass. It takes everything you love about the classic frozen cocktail and turns it into a fresh, fruity punch that’s perfect for sharing.

First of all, it's ridiculously easy to make. No blender, no fuss—just chop, stir, and chill. It’s ideal for parties or lazy weekends when you want maximum reward for minimal effort.

It’s also incredibly budget-friendly. With just a bottle of white wine, a few fruits, and a splash of rum and coconut milk, you can serve a crowd without breaking the bank.

This sangria is beautifully versatile. Want to make it kid-friendly? Skip the booze and swap in coconut water and white grape juice. Prefer something stronger? Add a touch of coconut rum or a float of dark rum on top.

And did we mention how refreshing it is? Between the juicy pineapple, creamy coconut, and citrusy notes, every sip is smooth, sweet, and dangerously drinkable.

Get ready to be everyone’s favorite host—because once you serve this sangria, your guests will ask for it again and again.

Ingredient Notes

The magic of this Pina Colada Sangria lies in the balance of flavors: crisp wine, sweet fruit, and creamy coconut all working together to bring paradise to your glass.

Start with a bottle of white wine—I recommend something on the drier side like Sauvignon Blanc or Pinot Grigio. These wines offer bright acidity that cuts through the sweetness and keeps the drink refreshing. Avoid overly sweet varieties like Moscato, which can make the sangria too syrupy.

Next is the pineapple juice, which brings the vibrant tropical base. Use a high-quality, not-from-concentrate juice if possible, or even better, juice your own fresh pineapple for next-level flavor.

Coconut milk is what sets this sangria apart from the usual fruity versions. It adds a creamy mouthfeel that makes the drink taste just like a piña colada. Be sure to use full-fat canned coconut milk for the best texture and richness.

White rum brings the beachy cocktail vibe into play. You don’t need anything fancy—just a light rum that blends smoothly. For a stronger coconut flavor, try swapping in coconut rum like Malibu.

For the fruit, fresh pineapple chunks, orange slices, and maraschino cherries give this sangria its vibrant look and juicy bursts of flavor. You can also toss in a handful of shredded coconut or a few lime slices for a citrusy twist.

You’ll also need a large pitcher or drink dispenser, plus a long spoon for stirring. If serving at a party, chill the mixture in the fridge for at least 2 hours before guests arrive.

How To Make This Pina Colada Sangria

Creating this tropical sangria couldn’t be easier, but there are a few tricks that make all the difference.

Start by slicing your fruit. Cut fresh pineapple into bite-sized chunks and thinly slice an orange into rounds. Drain a small jar of maraschino cherries, reserving the syrup if you’d like an extra touch of sweetness.

In a large pitcher, combine one bottle of white wine, 1 cup of pineapple juice, ½ cup of white rum, and ½ cup of coconut milk. Stir thoroughly until the coconut milk is fully mixed—it may take a minute or two since it’s thick.

Add the pineapple chunks, orange slices, and cherries into the pitcher. If you’re using shredded coconut or lime slices, toss them in now as well. Give it a good stir so the fruit starts to infuse the sangria.

Cover the pitcher and place it in the refrigerator for at least 2 hours, or up to 24 hours. The longer it sits, the more the flavors meld together into something magical.

Right before serving, give the sangria one last stir. Pour it into glasses over ice, making sure each glass gets a mix of fruit and liquid. Garnish with a cherry or a mini umbrella for fun.

From start to finish, this drink takes less than 10 minutes of hands-on time. Just chill, serve, and sip your way to paradise.

Storage Options

If you have leftovers (which is rare!), you can store the sangria in the fridge in a covered pitcher or airtight container. It will stay fresh for up to 3 days, though the fruit may begin to soften.

To preserve the best texture, you can strain out the fruit and add fresh pieces when serving again. This keeps things from getting mushy or overly sweet.

For make-ahead convenience, you can prepare the sangria base (without the fruit) up to 2 days in advance. Just add the fresh fruit a few hours before serving to keep everything crisp and colorful.

Reheating isn’t needed for sangria, but if it’s been in the fridge too long and seems overly thick from the coconut milk, just stir in a splash of pineapple juice or wine to loosen it up.

Variations and Substitutions

The beauty of this recipe is how easily it adapts to your tastes or pantry.

Want a non-alcoholic version? Replace the wine with white grape juice and skip the rum entirely. Coconut water and pineapple juice still give you that tropical vibe.

Craving something creamier? Add a splash of cream of coconut instead of coconut milk for a sweeter, silkier finish.

For a sparkling twist, stir in a can of coconut seltzer or sparkling wine right before serving. This gives the sangria a fun fizz and keeps it extra refreshing.

If you’re feeling bold, try a rosé wine instead of white. The berry notes pair surprisingly well with pineapple and coconut, giving it a fun tropical-fruit punch flair.

Looking to impress? Serve this sangria in a hollowed-out pineapple or over frozen pineapple chunks instead of ice. It’s a showstopper every time.

Feel free to play around with the ingredients and make it your own. Whether you go boozy, bubbly, or booze-free, this recipe is a canvas for summer creativity.

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