Spring and summer weddings are quickly approaching, so now is the perfect time to try some delicious coconut cocktails for your signature wedding drink! Thanks to delish.com for all of these creative coconut creations.

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Pineapple Coconut Champagne

A champagne cocktail with a tropical twist.

 Ingredients
–  1 1/2 oz.  Pineapple juice

– 1 1/2 oz. Coconut juice blend

– Champagne or Prosecco (chilled)

– Simple syrup

– Unsweetened finely shredded coconut

Directions
Pour pineapple and coconut juice into the glass then op it off with champagne. For a fancy rim, pour some simple syrup in a small bowl and the shredded coconut in another small bowl. Dip the top ¼ or so of your champagne glasses in the simple syrup and then in the shredded coconut making sure the rim is well coated.

Malibu Coconutini

This dessert cocktail is perfect for any chocolate lover.

Ingredients
– 1 oz. Malibu rum

– 1 oz. Irish Cream

– 1 oz. Chocolate Liqueur

– chocolate syrup

Directions
Put all the ingredients in a shaker, add ice, and shake. Drizzle chocolate syrup along the inside of a glass, and then add the beverage. Garnish with a chocolate lollipop.

Frozen Coconut Mango Sauza-Rita

A delicious frozen treat perfect for a hot summer day.

Ingredients
– 1 can frozen Pina Colada mix

– 12 oz. mango sorbet

– 12 oz. Sauza® Blue Reposado 100% Agave Tequila

– 2 cups ice

Directions
In a blender, combine all ingredients until smooth. Rim your cocktail glasses with sugar if you like.

Coconut Castaway Cocktail

 A fruity and refreshing cocktail.
Ingredients
– 1 oz. vodka

– 1 oz. juice from a watermelon

– 1/2 oz. coconut water

– 1/2 oz. prickly pear puree

– 1/2 oz. lime juice

– 1/4 oz. agave nectar

– Champagne

– lemon peel

Directions
Place ingredients into a shaker with ice and shake vigorously. Strain shaker contents into a flute. Top with the Champagne and garnish with a lemon peel.

Spiked Cherry Coconut Limeade

One sip of this spiked limeade will transport you to a tropical island.
Ingredients
– 1 1/5 ounces of rum

– 5 cherries, chopped and de-seeded

– 1 teaspoon of agave nectar

– 1 1/5 ounces of coconut water

– 3 ounces of limeade

– 1 cup of ice

– Cherry (for garnish)

Directions
Add rum, chopped cherries, agave nectar and water to a metal shaker. Add ice to serving glass. Muddle mixture in the metal shaker and then strain into serving glass. Top with limeade and a cherry.