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Coconut Champagne Punch

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by: Michelle Palm
Updated Dec 20, 2019
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Experience summer in a glass with this refreshing and light small-batch punch made with coconut water and champagne. Keep your cocktail cool by garnishing with a frozen fruit skewer—it’s practical and pretty!

Coconut Champagne Punch

  • Prep Time 15 min
  • Total 1 hr 15 min
  • Servings 8
  • Ingredients 5
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Ingredients

  • 1 1/2 cups chopped fresh fruit
  • 8 skewers
  • 1 (17.5 ounce) container coconut water
  • 1 cup pineapple or orange juice
  • 1 bottle inexpensive champagne, cava or prosecco

Instructions

  • Step 
    1
    Thread fruit on skewers and place on a cookie sheet. Freeze for at least one hour.
  • Step 
    2
    While the skewers are freezing, mix coconut water and juice.
  • Step 
    3
    Cover and refrigerate until ready to serve.
  • Step 
    4
    To serve, add coconut mixture to a glass, garnish with a skewer and top with champagne.

Nutrition

No nutrition information available for this recipe

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