White Cranberry Coconut Rum Punch Cocktail Recipe

Looking for a holiday drink that feels festive but doesn’t weigh you down? This one’s a winner. I love how the sweet coconut plays off the crispness of white cranberry juice.

This White Cranberry Coconut Rum Punch is a simple Christmas punch—it looks elegant, and it’s honestly so refreshing.

Sometimes, I’ll make it as a white Christmas punch just to shake things up from the usual spiced or dark cocktails. The pale color really pops on the table, and the taste works whether it’s just a few friends or a whole crowd.

You don’t need fancy steps or anything hard to find here. A handful of basics, a quick stir, and you’ve got a cocktail that feels special but doesn’t make you work for it.

White Cranberry Coconut Rum Punch Cocktail Recipe

I keep coming back to this drink because it blends tropical coconut with the bright, tart bite of white cranberry juice. It’s light and refreshing, but there’s enough sweetness and fizz to make it feel festive.

Equipment

Honestly, I don’t fuss too much with equipment, but a couple of things do help. The right tools make mixing and serving way easier.

• Large pitcher or punch bowl – This is where I mix everything up.
• Cocktail shaker – Not required, but I’ll use it if I’m making a small batch.
• Measuring jigger – Helps keep the rum and juice ratios just right.
• Mixing spoon – A long spoon is best for stirring, trust me.
• Citrus juicer – I pull this out if I’m adding fresh citrus.
• Ice scoop – Makes handling crushed ice less messy.
• Serving glasses – I usually grab short tumblers or stemless wine glasses.
• Strainer – Sometimes I’ll use it to keep pulp or ice bits out if I’m shaking.

Ingredients

I like mixing tropical and citrus flavors so the punch is bright but not overwhelming. Coconut plus cranberry is smooth, and the soda gives it that fun fizz.

• 1 cup white cranberry juice
• 1 cup pineapple juice
• ½ cup orange juice
• ½ cup coconut rum
• ½ cup white rum
• ¼ cup coconut milk or coconut cream
• 2 tbsp simple syrup (optional, if you want it sweeter)
• 1 cup lemon lime soda (Sprite, 7-Up—whatever’s handy)
• 1 tbsp grenadine (adds color and a hint of sweetness)
• Crushed ice (enough to fill your pitcher or glasses)

Instructions

I like to keep things easy, especially if people are already arriving. Cold ingredients make a big difference, so I chill them first if I remember.

• Pour white cranberry juice, pineapple juice, orange juice, coconut rum, and white rum into a big pitcher.
• Stir it all together with a long spoon.
• Mix in coconut milk or coconut cream for that creamy vibe.
• Add simple syrup if you’re after extra sweetness.
• Pour in the lemon lime soda just before serving so it stays fizzy.
• Drizzle in a splash of grenadine for a pretty color.
• Fill glasses with crushed ice and pour the punch over.
• Give each glass a gentle stir before handing it off.

Notes

This punch is super easy to tweak depending on what you’ve got or what you’re in the mood for. If you want it lighter, add more soda and cut back on the rum.

For a creamier texture, just up the coconut cream. Sometimes I swap pineapple juice for mango juice if I feel like changing things up.

Fresh citrus juice makes a big difference if you have it. When I serve this outside, I’ll keep the pitcher over ice so it doesn’t get warm.

A little garnish—lime slices, cranberries, or pineapple chunks—makes it look extra nice without any effort.

Tasting Notes

So, the first sip of this coconut rum punch? It’s honestly smooth and a bit lighter than I expected. The coconut flavor kind of sneaks in, blending with the white cranberry juice for this clean, slightly tart vibe.

It’s got that simple tropical drink thing going on—easy to drink, not fussy at all. There’s a mild sweetness, but it never tips into that cloying territory.

I really appreciate how the coconut gives it a creamy edge. The cranberry keeps everything bright and refreshing, which is exactly what I want in a summer drink.

It just feels balanced, you know? Not too sweet, not too strong—just right.

If you pour it over ice, the flavors seem to wake up even more. The cranberry hits first, then the coconut just lingers at the end in the nicest way.

It makes the whole punch feel crisp and honestly, really easy to keep sipping.

I get why people call it a mermaid rum punch—there’s something light and beachy about it. I’d totally serve this at a laid-back get-together or just kick back with it on a sunny afternoon.

The texture is smooth, never syrupy or heavy. That coconut rum brings enough richness to make it interesting, but doesn’t drown out everything else.

All in all, it’s just a simple, tasty rum punch that feels super approachable.