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Coconut Champagne Punch

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!
By Michelle P
Updated December 20, 2019


  • 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


  • 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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