Piña Colada Punch
by Julianna McIntosh
WHAT YOU'LL NEED
INGREDIENTS:
6 cups pineapple juice
15 oz. can coconut milk
2 cups light rum
⅓ cup lime juice
Dark rum floater on top
Garnish: Cherries, pineapple leaves, lime wheels
Serving 6-10
INGREDIENTS:
6 Cups Pineapple Juice
15 oz can Coconut Milk
2 Cups Light Rum
⅓ Cup Lime Juice
Dark Rum Floater on top
Garnish: Cherries, Pineapple Leaves, Lime Wheels
Serving 6-10
DIRECTION
RECIPE:
In a punch bowl add pineapple juice, coconut milk, light rum and lime juice.
The coconut fat will rise to the top, so take a strainer and scoop out the desired amount of the coconut on top.
Stir together and add ice. Top with fresh cherries, pineapple wedges, and lime wheels.
FOR SERVING:
Add ice to individual glasses and add the piña punch. Optional: float dark or spiced rum on top. Garnish with a fresh cherries, pineapple leaves and a lime wheel.
Notes: you can use cream of coconut so there won’t be fresh coconut chunks on top. Do note that cream of coconut has 40g of sugar per serving with 8 servings total.