Coconut Water Champagne Fruit Punch

Did you know that coconut water is great for helping with hangovers?

Coconut water is great for rebalancing the body and replenishing electrolytes because it’s high in potassium so after heavy exercise, heavy exertion, or heavy drinking, coconut water is fabulous.

Drinking coconut water with your wine or champagne is what I like to think of as good preventative medicine.

And let’s not forget, we’re getting our Vitamin C because of the fruit and juice.

You could of course forego the alcohol entirely in this recipe.

And chomp on fruit chunks in between sips of virgin punch.

But a little wine or champagne mixed with coconut water, juice, and fruit chunks is so tasty.

These adult beverages are just ever-so-slightly coconut-flavored since coconut water doesn’t have a particularly strong coconut flavor on it’s own.

When diluted with the juice, booze, and fruit, the coconut flavor is just barely there.

 Thirsty yet?

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Coconut Water Champagne Fruit Punch (Vegan, Gluten Free, Soy Free, No Sugar Added)

Makes about 3 cups punch – double or triple the recipe as desired

1 1/2 cups coconut water, flavored or plain (I used one Vita Coco Coconut Water container in Pineapple flavor which is 11.2 ounces, or about 1 1/2 cups)

1 cup+ champagne or white wine*

1/2 cup+ orange juice (or other juice; pineapple, apple, pomegranate, grape)

1/4 cup to 2 cups+ fruit, frozen or fresh (quantity used will vary from a couple berries or cubes of pineapple as a garnish to 1 to 2+ cups of fruit added to the punch mixture such as orange wedges, strawberries, blackberries, raspberries, watermelon cubes, mango cubes, etc.)

splash grenadine, optional

1 drop pink or red food food coloring, optional

Combine all ingredients in a large mixing bowl or pitcher, stir to combine, chill in the refrigerator before serving.

*If you do not drink alcohol, you can use non-alcoholic wine or champagne, white grape juice, or simply omit and adjust proportions of other ingredients to taste.

Note: Ice waters down this punch more than I like and I suggest using frozen fruit since it will help keep the punch colder and (it’s cheaper than fresh anyway. Or freeze pineapple juice, orange juice, apple juice, or coconut water in ice cube trays in advance to use as the “ice” cubes. If you are using a considerable amount of ice, you may want to increase the amount of wine or champagne, to taste.

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I used one 11.2 ounce container of Vita Coco Coconut Water in Pineapple but if you have plain coconut water or another flavor you prefer, use that.

If you don’t “love” coconut water, make the punch anyway by using more champagne, wine, or more juice. This is not an exact science.

It’s more like dump the juices, fresh or frozen fruit, and booze you have on hand into a big pitcher, stir, pour, and serve.

I purposely kept this recipe small because not every day are we having a party for 20 people and need a bowl of punch big enough to bathe in.

Some days it’s just a party of one. Grab a seat on the couch, put your feet up, and enjoy.

Or go back to bed and have this as your breakfast in bed. I wouldn’t argue.

Please envision yourself here while drinking your coconut water fruit punch since it feels tropical-ish to me.

At the very least, it’s a perfect bridal shower, girls night in, and springtime recipe.

View of boat from chaise lounge not included with the coconut punch, sorry.

At the very least it will make Easter brunch a little tastier.

If you’re a coconut fan, here are all my coconut oil, coconut water, coconut recipes

(Best dessert ever included)

Also included are these two beverages with coconut water:

Coconut Water Sports Drink (vegan, GF) –  aka, Natural homemade Gatorade because of all the wonderful electrolytes and rebalancing properties of coconut water.

And

Coconut Milk Kefir (vegan, GF) A three ingredient countertop recipe that uses coconut water, coconut milk, and a starter. You don’t have to “do” anything other than put the three ingredients in a bowl on your countertop and wait for fermented fun times to ensue.

In this post, I recounted some of the many benefits and factoids about coconut water.

For instance, coconut water is identical to human blood plasma and is a universal donor.

In the Pacific War in the 1940s they used coconut water as blood plasma infusions for the wounded soldiers when human blood plasma was in short supply. Food trivia at its finest.

Do you like coconut?

I’m a huge fan of coconut these days even though as a kid I wasn’t that into it.

Times have changed and I love it.

Have you ever tried coconut water? Coconut Oil? Shredded coconut or coconut flakes?

Coconut, like mint for example, is one of those flavors that can dominate and quickly overpower any recipe it’s added to and I find this especially true with coconut oil. Lower quality oils tend to taste like you’re licking a bottle of Hawaiian Tropic tanning oil and I stick with Tropical Traditions for my coconut oil needs but to each her own.

With shredded coconut, I tend to use sweetened, store-brand flakes. The Ralph’s (Kroger/Safeway) store brand works perfectly in my baked dessert recipes and is half the price of the Baker’s brand.

I have tried Tropical Traditions sweetened and unsweetened coconut flakes and they’re more “natural” and give a different result when baking with them.

All this coconut talk makes me want a Magic Eight Bar

Thanks for the entries in the KitchenAid 7-Quart Stand Mixer Giveaway and have a great holiday weekend!