Coconut Champagne Punch

coconut champagne punch Beverage
Coconut Champagne Punch
  • Prep 15 min
  • Total 1 hr 15 min
  • Servings 8

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! MORE+ LESS-

Updated December 20, 2019


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


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

Expert Tips

  • While frozen skewers aren’t necessary, they will keep your drink colder longer. If you’re short on time, a regular fruit skewer will do.
  • To make this drink alcohol-free, substitute the champagne with lemon-lime soda.

Nutrition Information

No nutrition information available for this recipe

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