Chef Suchada Palmer, a personal chef as well as instructor, shares how to make thai sangria.

Recipe:
                 1 cup of coconut milk
                 1 can of jackfruit (Mango is a good substitute)
                 1 can of rambutan (lychee is a good substitute)
                 1 fresh lime juice
                 2 teaspoon of honey
                 Pinch of salt
                 Stir and serve chilled
                 Served chill 

For more from Chef Palmer, check out her website.