Piña Colada Sangria: A Tropical Wine Delight

The Piña Colada Sangria combines the creamy tropical flavors of a Piña Colada with the light, fruity elegance of sangria. Malibu Coconut Rum and pineapple juice bring the tropical vibes, while white wine keeps it light and refreshing.

Ingredients:

• 1 slice pineapple
• 1 cup Malibu Coconut Rum
• 1 1/2 oz pineapple juice
• 2 oz cream of coconut
• 1/2 cup maraschino cherries
• 1 bottle white wine

Garnish:

• Pineapple slice and maraschino cherries

Instructions:

1. In a large pitcher, combine pineapple slices, Malibu Coconut Rum, pineapple juice, cream of coconut, and maraschino cherries.
2. Stir in white wine and refrigerate for at least 2 hours to let the flavors meld.
3. Serve over ice and garnish with a pineapple slice and maraschino cherries.

Why You’ll Love It:
This tropical sangria is creamy, fruity, and light, with the Malibu Rum adding a fun, coconutty twist to traditional sangria.

Pairing Ideas:
Pair it with seafood dishes, tropical salads, or coconut-based desserts like coconut macaroons.