Piña Colada Punch
Piña Colada Punch
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.