This beachy sangria, packed with tropical fruits, coconut rum and coconut syrup, is the perfect drink for a post-holidays party to beat the winter blues.
Recipe courtesy of Food Network Kitchen
Save Recipe Print
Pineapple-Coconut Sangria
Total:
4 hr 45 min
Active:
20 min
Yield:
8 to 10 servings (10 cups)
Level:
Easy
Total:
4 hr 45 min
Active:
20 min
Yield:
8 to 10 servings (10 cups)
Level:
Easy

Ingredients

Directions

Bring the coconut water and sugar to a boil in a small saucepan, stirring until the sugar has dissolved. Let cool, then transfer the syrup to a 3-quart pitcher.

Add the wine, soda water, rum and lime juice to the pitcher, and stir to combine. Add the pomegranate seeds, dragon fruits, kiwis and pineapple, and cover the pitcher with plastic wrap. Refrigerate the sangria to chill, at least 4 hours up to overnight.

To serve, fill 8 to 10 glasses halfway with ice, then pour the sangria and fruit into each glass.

More from:

Everything Wine

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Pineapple-Coconut Smoothie

Chocolate Dipped Pineapple-Coconut Macaroons

Recipe courtesy of Food Network Kitchen

Chocolate-Cherry Sangria

Recipe courtesy of Food Network Kitchen

Hot Spiced Sangria

Recipe courtesy of Sandra Lee

Autumn Apple Sangria

Recipe courtesy of Food Network Kitchen

Passion Fruit Sangria

Recipe courtesy of Bobby Flay

Lemon-Cilantro Sangria

Recipe courtesy of Food Network Kitchen

Honeydew, Jicama and Cucumber Sangria

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.