I dont know about you but all of my vacations for 2020 have been cancelled. One of which was a 5 day cruise to Haiti and the Bahamas. In the spirit of daydreaming, I thought I would share this Pina Colada Sangria. Drinking this tasty drink gives me sunbathing on a tropical island vibes. It has become of my favorites! I hope it becomes one of yours.

This Pina Colada Sangria is so easy to make.  Here are the ingredients needed:

Ingredients

• 1 & 1/2 cups chopped pineapple (I used 3 cans of Del Monte Pineapple Chunks in 100% Juice 20 oz.)
• 1 & 1/2 cups pineapple juice (use the juice from the chopped pineapple)
• 3/4 of a 1.5 L bottle of White Wine, I used Barefoot White Moscato
• 1 cup coconut rum, I used Malibu
• 1/2 cup maraschino cherries with a little bit of juice

Instructions

1. Dip rim of each glass in pineapple juice, and roll rim in coconut shreds of choice until completely coated. I used Bob’s Red Mill Shredded Unsweetened Coconut. This step is Optional.
2. In a large pitcher, combine the pineapple juice, white wine, coconut rum, chopped pineapple, and maraschino cherries.
3. Stir to combine. If serving right away, add ice. Otherwise, refrigerate 2 hours or overnight.
4. Enjoy.

Notes

• I purchased my wine glasses from Homegoods earlier this year. But here are some that are similar.
• This Sangria is best served chilled. I would refrigerate at a minimum 2 hours or overnight. If you don’t have that kind of time, try to purchase the wine, coconut rum, and pineapples in advance. Refrigerate them over night prior to making the Pitcher.
• If you want a non-alcoholic version you can use coconut milk in place of the rum and sprite in place of the wine. I am not quite sure of the measurements, so definitely check the proportions. You can also just do the pineapple juice, coconut milk, and maraschino cherries with some ice for a frozen treat!