Tropical Coconut Punch Cocktail
This big-batch punch combines coconut rum, white rum, tropical fruit juices, and a creamy coconut base with just enough fizz for easy summer sipping. Perfect for parties, barbecues, or beachy gatherings.
Equipment
- Large pitcher or punch bowl
- Cocktail shaker (optional)
- Hurricane glasses or tall glasses
- Long mixing spoon
- Measuring jigger
- Small paring knife
- Cutting Board
- Ice scoop
- Strainer
- Serving tongs
Ingredients
- 1 cup coconut rum
- 1 cup white rum
- 2 cups pineapple juice
- 1 cup orange juice
- 1 cup coconut water
- 0.5 cup coconut cream
- 0.5 cup lime juice fresh is best
- 0.5 cup simple syrup or honey
- 1 cup ginger ale or club soda
- 2 tbsp grenadine
- nutmeg dash, for topping
- ice cubes
- garnishes: pineapple wedges, orange slices, maraschino cherries, mint sprigs, toasted coconut flakes
Instructions
- In a large pitcher or punch bowl, combine coconut rum, white rum, pineapple juice, orange juice, coconut water, lime juice, coconut cream, and simple syrup. Stir until smooth.
- Just before serving, add ginger ale or club soda and stir gently.
- Drizzle grenadine on top for a layered look. Sprinkle with nutmeg.
- Fill glasses with ice, pour punch, and garnish as desired with pineapple, orange, mint, cherry, and toasted coconut flakes.
Notes
Add blue curaçao for color. Use more coconut water and less rum for a lighter punch. Serve extra cold for the best refreshment. Batch up and garnish just before serving.