1. In a large pitcher, combine the white wine, coconut rum, pineapple juice, and coconut milk. Stir well to blend the flavors together.
2. Add in the fresh pineapple chunks, frozen mango chunks, lime slices, and lemon slices. Give the mixture a gentle stir.
3. Refrigerate the sangria for at least 2 hours, allowing the flavors to meld. Overnight is even better if you can plan ahead.
4. Before serving, give the sangria another good stir. If desired, rim the glasses with shredded coconut for an extra touch of coconut flavor.
5. Pour the sangria into glasses filled with ice, making sure each glass gets some of the lovely fruit pieces.
6. Garnish with fresh mint leaves if desired, and enjoy!
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