Frosty Pineapple Punch Cocktail
This tropical punch brings together pineapple juice, coconut, and a fizzy kick of soda—refreshing, sweet-tangy, and easy to make for a crowd. Serve with or without rum for a summer-ready cocktail or mocktail!
Equipment
- Punch bowl or pitcher
- Measuring cups and spoons
- Wooden spoon or stirrer
- Cocktail shaker
- Ice scoop
- Strainer
- Serving glasses
- Knife and cutting board
- Small bowls
Ingredients
- 3 cups fresh pineapple juice
- 1 cup coconut milk or cream of coconut
- 1 cup coconut rum optional
- 2 cups ginger ale or lemon-lime soda
- 1 cup sparkling water
- 2 cups crushed ice
- 0.5 cup pineapple chunks or slices
- 0.25 cup maraschino cherries
- 2 tbsp granulated sugar optional, for extra sweetness
- mint leaves for garnish
- shredded coconut or coconut flakes for glass rim
Instructions
- Chill the pineapple juice, coconut milk, soda, and sparkling water ahead of time.
- In a punch bowl, combine pineapple juice, coconut milk, and coconut rum if using.
- Slowly add ginger ale and sparkling water to preserve the fizz.
- Stir in sugar if you want extra sweetness.
- Add crushed ice, pineapple chunks, and cherries. Stir gently.
- Rim serving glasses with coconut flakes (dip in water, then coconut).
- Pour punch into glasses, top with mint leaf or pineapple wedge, and serve.
Notes
Can be made alcohol-free by omitting coconut rum. Add soda and sparkling water just before serving for maximum fizz. For a creamier punch, use coconut cream. Garnish with fresh fruit and coconut for a festive touch.