Coconut Pineapple Punch Cocktail Recipe
This drink mixes coconut and pineapple juice for a tropical, refreshing taste with a creamy texture. I’ll go through the gear I use, what you need for ingredients, step-by-step instructions, and a few tips I’ve picked up along the way.
Equipment
- Large pitcher or punch bowl
- Long spoon for stirring.
- Jigger or measuring cup
- Citrus juicer (if using fresh lime or pineapple)
- Knife and cutting board
- Glasses for serving
- Ice bucket or tray
- Small strainer (optional, for fresh juice)
Ingredients
- 2 cups coconut cream or canned coconut milk
- 2 cups pineapple juice
- 1 cup light or white rum
- 1/2 cup orange juice
- 1/4 cup lime juice fresh is best
- 1 –2 tablespoons simple syrup or sugar to taste
- Ice cubes
- Pineapple slices lime wheels, or maraschino cherries for garnish
Instructions
- Pour coconut cream, pineapple juice, rum, orange juice, lime juice, and simple syrup into your pitcher or bowl.
- Give it all a good stir until everything’s mixed and smooth.
- Taste it—if you want it sweeter, add a little more syrup.
- Pop it in the fridge to chill or just add a generous amount of ice.
- Right before serving, stir again in case the coconut settled.
- Pour into ice-filled glasses and top with a pineapple slice, lime wheel, or cherry.
- I usually let it chill for at least half an hour so the flavors meld. A quick stir before serving keeps it nice and creamy.
Notes
For a non-alcoholic version, just skip the rum—still super tasty and refreshing. Fresh juice is always my go-to if I have the time; it really brightens everything up.
Sometimes I’ll swap in coconut water for part of the coconut cream if I want a lighter drink. If the punch separates, a quick stir brings it back together.
If you make it ahead, it’ll keep in the fridge for a few hours, but I always wait to add ice until serving so it doesn’t get watered down. Simple garnishes make each glass look special, but I try not to go overboard—too much fruit just gets messy.