Piña Colada Punch

Piña Colada Punch

Recipe by Maria Vergara

Ingredients

  • For The Frozen Fruit Ice Ring
  • Orange slices

  • Lime slices

  • Pineapple rings

  • Maraschino cherries

  • Kiwi slices

  • Enough pineapple juice to fill your pan (mine needed roughly 4 cups)

  • For The Punch
  • 5 cups pineapple juice, chilled

  • 2 cups club soda or seltzer water, chilled

  • 2 cups light rum

  • 1 (15-oz) can cream of coconut (not coconut milk)

  • Juice of 2 limes

  • Garnishes
  • Additional lime and orange slices

  • Additional maraschino cherries

  • Additional kiwi slices

  • Fresh mint leaves

  • Cocktail umbrellas and straws, optional

  • Additional pineapple slices or chunks

Directions

  • For The Frozen Fruit Ice Ring
  • Before serving, the day before or several hours, decoratively layer the fruit in a bundt pan.
  • Fill the pan with about 1 inch of pineapple juice and then transfer the pan to the freezer. Freeze until the first layer is frozen solid.
  • Repeat with 2-3 more layers, freezing after each layer, to create a layered ice mold. This helps prevent the fruit from floating to only one section of the mold. Keep the mold frozen until you are ready to serve.
  • For The Punch
  • Blend the pineapple juice and cream of coconut in a blender until smooth. Pour into a punch bowl.
  • Carefully mix in the club soda, lime juice, and rum, stirring until everything is well blended.
  • Run a little warm water over your bundt pan to loosen the fruit ice mold. Invert and carefully add the ice mold to the punch bowl.
  • Serve with desired garnishes.
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