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Coconut Champagne Punch

Name: Coconut Champagne Punch
Prep time: 15 min
Total time: 1 h 15 min
Yield: 8
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

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Prep 15 min
Total 1 hr 15 min
Servings 8

Perfect, refreshing light small-batch summer punch made with coconut water and champagne! Keep the "punch" in your punch with a frozen fruit skewer. MORE+ LESS-

By Michelle P

Updated March 8, 2017

Ingredients

1 1/2

cups chopped fresh fruit

skewers

(17.5 ounce) container coconut water

cup pineapple or orange juice

bottle inexpensive champagne, cava or prosecco

Steps

Hide Images

1

Thread fruit on skewers and freeze for an hour or more.
2

In the meantime, mix the coconut water and juice, add a drop of pink or red food coloring, if desired.
3

Refrigerate (covered) until serving time.
4

To serve, fill glasses about 2/3 full with coconut mixture, add a skewer and top with champagne.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

A pretty party punch to serve on the patio at sunrise or sunset. Just because I prefer life stuffed with cheese and deep fried doesn’t mean I can’t appreciate a convergence of the (relatively) healthy and delicious. I found this recipe for this pretty coconut-water-based punch on a lovely, healthy-pants blog, Averie Cooks. In the interest of full disclosure, I will mention that the recipe is Vegan, Gluten Free, Soy Free, and No Sugar Added. I’m fairly certain that the addition of champagne negates any electrolyte enhancement provided by the coconut water. But I still tout it, regardless. I’ve changed up one item in this recipe, and one thing only, for patio serving – adding a frozen fruit skewer, which is the easiest thing ever AND has the benefit of keeping the punch cool without diluting its delicate flavor. Just slice your fruit into small chunks (make sure they fit into your champagne glasses), place on a skewer, and pop into the freezer for an hour or two. I dyed these skewers pink a few months ago for cupcake fondue, and am still enjoying them. The mix makes about 8 servings – feel free to double and triple at will. I personally love that it’s a enough for a couple friends, and any fluffy girlie occasion! This is one of my patio favorites! Hope you enjoy! (And thanks Averie Cooks for the great recipe!)