Lime and Coconut Rum Punch Cocktail Recipe
This tropical punch combines white rum, coconut cream, and fresh lime juice for a refreshing island-style drink perfect for parties and summer gatherings.
Equipment
- Large punch bowl
- Long-handled spoon for stirring
- Measuring cups and spoons
- Citrus juicer
- Ice bucket
- Collins glasses or punch cups
- Fine-mesh strainer
Ingredients
- 2 cups white rum
- 1 cup cream of coconut
- 1 cup fresh lime juice about 8-10 limes
- 2 cups pineapple juice
- 1 cup club soda
- 2 limes sliced for garnish
- Fresh mint sprigs for garnish
- Ice cubes
Optional: 1 cup coconut water for a lighter version
Instructions
- Juice the limes using a citrus juicer. Strain the juice to remove pulp and seeds.
- Pour the white rum, cream of coconut, lime juice, and pineapple juice into a large punch bowl.
- Stir the mixture with a long-handled spoon until the cream of coconut dissolves completely.
- Add the club soda right before serving and gently stir.
- Fill the punch bowl with ice cubes.
- Float lime slices and mint sprigs on top for garnish.
Notes
The punch serves 8-10 people and can be made up to 4 hours ahead without ice or club soda.
Store any leftover punch in an airtight container in the refrigerator for up to 24 hours.
For a stronger drink, reduce the club soda. For a milder version, add more club soda or coconut water.
Make sure to use cream of coconut, not coconut milk. Cream of coconut is sweeter and thicker.