I make this 'Pina Colada Sangria' every summer, and it never disappoints

Ah, the piña colada sangria! This delightful concoction brings together the tropical essence of piña colada with the convivial spirit of sangria. Inspired by those cherished summer gatherings on our old farmhouse porch, this drink is perfect for family reunions, picnics, or just a lazy afternoon. Combining the creamy sweetness of coconut and pineapple with the crispness of white wine, it’s a nostalgic nod to tradition while embracing a touch of tropical fun.

This piña colada sangria pairs beautifully with light, summery dishes. Think about serving it alongside a fresh garden salad with a homemade vinaigrette, some grilled chicken, or even a spread of assorted cheeses and fruit. It’s also delightful with simple appetizers like shrimp cocktail or a vibrant salsa and chips. Ensure you have good company and perhaps a sunset view to complete the perfect setting!

Servings: 6-8 servings

1 bottle of white wine (a dry variety like Sauvignon Blanc or Pinot Grigio works well)
1 cup coconut rum
2 cups pineapple juice
1 cup coconut milk
1 cup fresh pineapple chunks
1 cup frozen mango chunks
1 lime, thinly sliced
1 lemon, thinly sliced
1/4 cup shredded coconut (optional, for garnish)
Fresh mint leaves (optional, for garnish)

1. In a large pitcher, combine the white wine, coconut rum, pineapple juice, and coconut milk. Stir well to blend the flavors together.

2. Add in the fresh pineapple chunks, frozen mango chunks, lime slices, and lemon slices. Give the mixture a gentle stir.

3. Refrigerate the sangria for at least 2 hours, allowing the flavors to meld. Overnight is even better if you can plan ahead.

4. Before serving, give the sangria another good stir. If desired, rim the glasses with shredded coconut for an extra touch of coconut flavor.

5. Pour the sangria into glasses filled with ice, making sure each glass gets some of the lovely fruit pieces.

6. Garnish with fresh mint leaves if desired, and enjoy!