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Summer vibes come alive with tropical fruit cocktails, and this Coconut Pineapple Wine Punch has become my favorite pitcher drink for backyard cookouts and poolside hangouts. Mixing the tropical tastes of a beachy coconut cocktail with the shared-friendly format of wine punch, this drink feels like you've got your toes in the sand without leaving home.
I first made this for a spur-of-the-moment get-together with my girlfriends and they couldn't stop talking about it. Now they text me ahead of time asking if I'll bring a batch to our next meetup.
Ingredients
- Pineapple juice: adds sweetness with a tropical tang. Go for 100% juice to get the best taste
- White wine: like Moscato keeps everything breezy and slightly sweet. Make sure it's one you'd enjoy drinking on its own
- Coconut rum: brings that creamy island flavor. Malibu works great with its soft coconut notes
- Chopped pineapple: gives you fruity treasures in each glass. Fresh ripe pineapple works best, but good-quality canned chunks save time
- Maraschino cherries: add bright red pops and sweet hints. They make the drink look pretty too
- Cherry juice: some of the syrup from the jar makes the drink richer and gives it that sunset color
Instructions
- Sort Out Your Fruit:
- If you're using canned pineapple, drain it well and put aside so your drink won't get watery
- Get Cherries Ready:
- Pull out the cherries and save a bit of their red syrup to add color and sweetness
- Combine Main Liquids:
- Pour pineapple juice white wine and coconut rum into a big pitcher. Stir well to blend everything
- Toss In Fruit:
- Add your pineapple bits and cherries. Stir gently so you don't mash up the fruit
- Cool Down:
- Put a cover on the pitcher and stick it in the fridge for at least four hours or overnight. This lets all the flavors mingle and the fruit soak up the boozy mix
- Time to Drink:
- Scoop both fruit and liquid into glasses. Add extra fruit on top if you want. Make sure it's really cold when you serve it
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What I love most are the chunks of fruit that have soaked up the wine and coconut flavors. Once we finish a pitcher, everyone scrambles to grab those boozy pineapple pieces. I've got a funny picture on my phone showing all of us with pineapple slice smiles after our backyard BBQ last year.
Storage Tips
Any extra punch will stay good in your fridge for about two days. I suggest taking out the fruit if you plan to keep it longer than a day since the fruit gets mushy after sitting too long. To freshen up day-old punch, just add a splash of fizzy water before serving.
Ingredient Substitutions
Don't have Moscato? Try another sweet white like Riesling or even go with a crisp Sauvignon Blanc. Want more coconut taste? Switch half the pineapple juice with coconut water. You can toss in sliced oranges or mango chunks for extra tropical flair.
Serving Suggestions
This drink tastes best super cold. Try it alongside grilled shrimp wraps, fresh seafood dips or summery green salads. For a fun touch, stick pineapple wedges on the glass rim or add tiny paper umbrellas to bring out that vacation feeling.
History of This Drink
The coconut-pineapple combo has deep ties to Puerto Rico as one of the world's favorite beach drinks. Wine punch comes from Spanish gathering traditions. Putting them together blends Caribbean and Mediterranean vibes in one glass. It always takes me back to sunny family reunions by the water.
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Coconut Pineapple Wine Punch brings that getaway feeling to any party. It's the perfect way to relax and enjoy a bit of sunshine fun whatever time of year it happens to be.
Frequently Asked Questions
- → Is fresh pineapple better than canned?
Totally! Fresh pineapple gives you a sweet, crisp texture, but either canned or fresh works fine. Just slice it into small, edible pieces.
- → Which white wine works best?
Moscato is a go-to for its gentle sweetness, though fruity whites like Sauvignon Blanc or Riesling do the job too.
- → How long should sangria sit before serving?
At least 4 hours is good for the flavors to come together, but letting it chill overnight gives the best taste and coolness.
- → Can I make this recipe alcohol-free?
Yes! Replace coconut rum with coconut-flavored sparkling water and swap the wine for non-alcoholic grape juice.
- → What's the best way to serve it?
Scoop up fruit and sangria into glasses of ice. For a festive touch, add a pineapple slice or cherry on top.