Pina Colada Sangria Recipe

There's something magical about the first sip of a Piña Colada Sangria—it's tropical, fruity, and just the right amount of sweet. This fun twist on a classic sangria blends the beachy vibes of a piña colada with the light, crisp character of white wine, making it the ultimate summer party drink.

I first whipped this up for a backyard BBQ when I couldn’t decide between making sangria or serving piña coladas—and it was an instant hit. Ever since, it’s become my go-to for sunny get-togethers, poolside lounging, and anytime I want to wow guests without breaking a sweat.

Whether you're hosting friends or just treating yourself, this recipe is sure to transport you to a breezy tropical escape. Let’s dive in!

Why You’ll Love This Piña Colada Sangria

If you love the flavors of pineapple, coconut, and a splash of rum, this Piña Colada Sangria is about to become your signature cocktail. It’s fun, refreshing, and oh-so-easy to make.

Perfect for Parties
This sangria is built to impress. With bright pineapple chunks, creamy coconut undertones, and a beautiful golden hue, it looks as good as it tastes. It makes a big batch, so it's ideal for gatherings, bridal showers, and summer brunches.

Incredibly Easy
No blender, no shaking—just stir and chill! This is a dump-and-go recipe that doesn’t require fancy bartending skills. Just toss everything in a pitcher, give it time to meld, and serve.

Tropical and Refreshing
The combination of pineapple juice, coconut rum, and white wine creates a breezy, tropical flavor profile that’s lighter than a traditional piña colada but just as satisfying.

Budget-Friendly Elegance
With a short list of affordable ingredients, this sangria feels high-end without the high price tag. You can easily make a pitcher that serves 6-8 people for under $20.

Ready to mix up a batch? Here’s everything you’ll need.

Ingredients Notes

The magic of Piña Colada Sangria lies in how each tropical ingredient brings something special to the glass. Let’s take a closer look at the key components.

Pineapple Juice
This is the heart of the sangria. Use 100% pineapple juice for the best results—it's naturally sweet, slightly tart, and pairs beautifully with coconut. Avoid anything labeled as a "juice cocktail," which can have added sugar and less flavor.

Coconut Rum
For that signature piña colada taste, you'll want a good-quality coconut rum, like Malibu or a similar brand. It’s sweet and aromatic, adding a silky coconut flavor that plays perfectly with the fruit.

White Wine
Choose a dry or semi-sweet white wine like Sauvignon Blanc, Pinot Grigio, or even a Moscato if you prefer a sweeter sip. The wine is the base of your sangria, so opt for something you enjoy drinking on its own.

Fresh Pineapple and Oranges
Fresh chunks of pineapple soak up all the flavors and add visual appeal. A few slices of orange offer a subtle citrus brightness and help balance the sweetness.

Cream of Coconut (Optional)
If you want an extra creamy, dessert-style sangria, stir in a tablespoon or two of cream of coconut (like Coco López). This adds body and a rich tropical finish, but the sangria is still fantastic without it.

A large pitcher and a long spoon are all the special equipment you’ll need—no cocktail shaker or fancy tools required!

How To Make This Piña Colada Sangria

Making this tropical sangria is a breeze, but letting it chill is key for flavor development. Here’s how to do it step-by-step.

Start by slicing your fresh pineapple and oranges into bite-sized pieces. You can use canned pineapple in a pinch, but fresh fruit gives the best flavor and texture. Add the fruit to the bottom of a large pitcher.

Next, pour in the white wine, pineapple juice, and coconut rum. Give everything a good stir so the fruit gets fully coated and starts to infuse the liquid with tropical goodness.

If you’re adding cream of coconut, now is the time. Stir it in thoroughly to ensure it doesn’t clump—it adds a slightly creamy body and more coconut flavor that leans into piña colada territory.

Cover the pitcher and place it in the refrigerator for at least 2 hours, but ideally 4-6. The longer it sits, the more the flavors meld and the fruit infuses the sangria.

When you’re ready to serve, give it another stir and pour into glasses over ice. Garnish with a wedge of pineapple, an orange slice, or even a maraschino cherry if you’re feeling festive.

This recipe takes about 10 minutes to prep, plus chill time. It’s the easiest way to feel like you’re on vacation, even if you’re just in your backyard.

Storage Options

Leftover Piña Colada Sangria? Lucky you! Here’s how to store it to keep the tropical vibes going.

Transfer any remaining sangria to a sealed pitcher or jar and refrigerate. It’s best consumed within 2-3 days, though it can technically last up to 4. Just keep in mind the fruit will get softer over time and may become overly saturated.

If you want to make it ahead of time, you can mix the liquid ingredients up to 24 hours in advance, then add the fresh fruit an hour or two before serving. This helps maintain the fruit's texture.

Avoid freezing the sangria itself, but if you have extra fruit chunks, you can freeze them and use as ice cubes later to keep your drinks cold without dilution.

To re-serve, just pour over fresh ice and garnish again to bring it back to life.

Variations and Substitutions

This recipe is so flexible—you can easily adjust it to match your mood, what you have on hand, or who you’re serving. Here are some fun ways to change it up:

Non-Alcoholic Option
Replace the wine with white grape juice and the coconut rum with coconut water or cream of coconut. Still sweet, still tropical—perfect for kids or non-drinkers.

Add Sparkle
Top each glass with a splash of sparkling water or club soda for a bubbly finish. It lightens the drink and adds some festive flair.

Use Rosé or Sparkling Wine
Instead of white wine, try using a dry rosé or a lightly sweet Prosecco. The color and fizz make it great for brunch or special occasions.

Tropical Fruit Mix
Throw in other fruits like mango, kiwi, or strawberries. Just be sure to balance sweet with tart to avoid it becoming cloying.

Extra Boozy Kick
If you like your sangria on the stronger side, add a splash of dark rum or vodka. It’ll deepen the flavor and give it more of a party punch feel.

Have fun with it! Sangria is one of those recipes that’s meant to be adapted. Once you’ve got the basic balance of fruit, juice, and alcohol, the possibilities are endless.

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