Pina Colada Sangria Recipe

There's nothing quite like the tropical, creamy-sweet aroma of a Pina Colada Sangria to make you feel like you're lounging on a sun-drenched beach—even if you're just in your backyard. With the refreshing brightness of white wine, the velvety richness of coconut, and a splash of pineapple juice, this cocktail is a vacation in a glass.

I came up with this recipe during a summer BBQ when I couldn’t decide between serving sangria or making a round of piña coladas. So, I decided to marry the two—and the result was pure sunshine in a pitcher. It’s now my go-to drink for summer parties, brunches, or any time I want something festive but easy to make.

Whether you’re entertaining a crowd or just kicking back on a warm afternoon, this tropical twist on sangria is guaranteed to impress. Let’s dive into why you’ll love it!

Why You'll Love This Pina Colada Sangria

This isn’t your average sangria. Pina Colada Sangria brings a burst of the tropics to your glass while staying light, fruity, and easy to sip.

To start, it’s ridiculously easy to make. You only need a handful of ingredients and a pitcher—no fancy bar tools required. You’ll be pouring a glass in under 10 minutes.

It’s also perfect for a crowd. This sangria makes enough for 6–8 servings, making it ideal for summer parties, girls’ nights, or even weekend brunches. Just mix, chill, and let your guests serve themselves.

One of the best things about this drink is how budget-friendly it is. You don’t need top-shelf wine or expensive liquor to make it taste amazing. With some basic ingredients, you can create a drink that feels downright luxurious.

Finally, it’s incredibly customizable. Want it more citrusy? Add oranges. Prefer it sweeter? Toss in some mango nectar. You can make it your own without losing that signature pina colada flair.

So whether you're poolside or just wishing you were, this sangria delivers tropical vibes every time.

Ingredient Notes

The beauty of this Pina Colada Sangria is how it blends simple, easy-to-find ingredients into something that feels utterly indulgent.

Start with a bottle of dry white wine. Sauvignon Blanc or Pinot Grigio are both great choices, as their bright, crisp profiles balance beautifully with the sweeter components. Steer clear of anything too oaky, like Chardonnay, which can overpower the delicate tropical notes.

The pineapple juice brings the signature fruitiness of a classic pina colada. Use 100% pineapple juice for the best flavor. If you can find fresh or cold-pressed juice, even better—it adds a tart, juicy punch.

Coconut rum is where the magic happens. Brands like Malibu give that distinct coconut sweetness that instantly conjures beachy vibes. You can adjust the amount depending on how strong you want the drink.

To amp up the coconut flavor even more, I like to add a splash of coconut milk or coconut cream. It gives the sangria a silky texture and just the right amount of creamy richness. Shake the can well before using to avoid separation.

As for the fruit, you’ll want plenty of fresh pineapple chunks and lime slices for that vibrant visual and zesty flavor. You can also throw in maraschino cherries for color and a fun, retro twist.

You don’t need any fancy equipment—just a large pitcher, a long spoon for stirring, and maybe a muddler if you want to lightly press the fruit to release more flavor.

How To Make This Pina Colada Sangria

Making this Pina Colada Sangria is as simple as it gets. It’s all about layering flavors and letting them chill into something magical.

Start by grabbing a large pitcher. Add your fresh pineapple chunks and lime slices to the bottom. If you want a more pronounced fruit flavor, use a muddler or the back of a spoon to gently press the fruit—this releases their juices and helps infuse the sangria.

Next, pour in your bottle of white wine. Follow that with 1 cup of pineapple juice and ¾ cup of coconut rum. Stir everything well to combine.

If you're going for that creamy twist, now’s the time to add ⅓ cup of coconut milk or cream. Stir again—make sure it’s well incorporated so the flavors don’t separate.

Give it a taste. If you prefer a sweeter sangria, add a splash of simple syrup or even a bit of mango or orange juice. This is where you can truly tailor the drink to your liking.

Once everything is mixed, pop the pitcher in the fridge. Let it chill for at least 2 hours, but ideally closer to 4–6 hours. This allows the flavors to meld together and gives you that crisp, refreshing result.

When it’s time to serve, fill glasses with ice and pour the sangria over top. Garnish with extra pineapple wedges, cherries, or even a little umbrella if you’re feeling fancy!

Storage Options

If you find yourself with leftovers (which is rare in my house!), this sangria keeps beautifully in the fridge.

Pour any remaining sangria into an airtight pitcher or large mason jar. It’ll stay fresh for up to 3 days in the refrigerator. Just be sure to give it a good stir before serving again, especially if you included coconut milk—it can separate slightly.

Avoid freezing this sangria, as the texture of the coconut milk and fresh fruit can become a bit off after thawing.

To re-serve, you can pour it over fresh ice or even add a splash more pineapple juice to refresh the flavor.

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Variations and Substitutions

This Pina Colada Sangria is endlessly adaptable. Once you’ve got the basics down, don’t be afraid to mix things up.

For a sparkling twist, top each glass with a splash of club soda or Prosecco right before serving. It adds effervescence and a touch of elegance.

If you’re avoiding alcohol, create a mocktail version using white grape juice, coconut water, pineapple juice, and a splash of coconut milk. It’s just as refreshing and perfect for all ages.

Feeling extra tropical? Add in mango chunks, kiwi slices, or even passionfruit puree for a more exotic flavor profile.

Want it creamier? Blend the sangria (yes, really!) with ice for a frozen sangria slushie. It’s like a boozy piña colada smoothie—ridiculously good on a hot day.

And if you’re out of coconut rum, no worries. Use light rum with a dash of coconut extract or coconut syrup to replicate the flavor.

Don’t be afraid to get creative. That’s the fun of sangria—it’s a drink meant to be personalized, shared, and savored.

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