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–+ servings

Pineapple Coconut Rum Punch Cocktail Recipe

Pineapple Coconut Rum Punch Cocktail Recipe
This tropical drink combines sweet pineapple juice, creamy coconut milk, and smooth rum for a refreshing island-style cocktail. The recipe makes 6 servings, perfect for summer parties or beach-themed gatherings.
John
Prep Time 10 minutes
Total Time 10 minutes
Serving Size 5

Equipment

  • Large punch bowl or pitcher (64 oz capacity)
  • Measuring cups
  • Ice cube trays
  • Cocktail glasses
  • Long spoon for stirring.
  • Sharp knife and cutting board
  • Citrus juicer (optional)

Ingredients

  • 2 cups white rum
  • 3 cups pineapple juice
  • 1 cup coconut cream
  • 1 cup fresh lime juice
  • 1/2 cup simple syrup
  • 2 cups club soda
  • 3 cups ice cubes
  • 1 fresh pineapple cut into chunks
  • 2 limes sliced into wheels
  • Fresh mint leaves for garnish

Instructions

  • Cut the fresh pineapple into 1-inch chunks. Slice the limes into thin wheels.
  • Pour rum, pineapple juice, coconut cream, lime juice, and simple syrup into the punch bowl. Stir well to combine.
  • Add the club soda and stir gently to keep the bubbles.
  • Float the pineapple chunks and lime wheels in the punch.
  • Add ice cubes just before serving.
  • Garnish each glass with mint leaves and extra fruit pieces.

Notes

Store any leftover punch without ice in an airtight container in the fridge for up to 24 hours.
Make it non-alcoholic by replacing rum with extra pineapple juice and coconut water.
For a stronger drink, add an extra 1/2 cup of rum.
Pre-chill all ingredients for the best results.
Fresh pineapple juice works better than canned, but both options are fine.