Piña Colada Punch
Description
A crowd-sized piña colada punch built on frozen pineapple juice, Coco Lopez cream of coconut, and rum. Start 2–3 days ahead to freeze the pineapple juice. Works beautifully with or without the rum.
Ingredients
Instructions
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1. 2–3 days ahead: Freeze 3–4 large cans of pineapple juice solid.
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2. Day of: In a blender, combine 2 cans Coco Lopez with enough pineapple juice to make it pourable. Blend smooth.
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3. Add blended coconut mixture to punch bowl.
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4. Let frozen pineapple juice cans sit at room temperature 3–4 hours, then slide frozen juice into the punch bowl.
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5. Add rum if using. Top with sugar-free ginger ale to taste. Stir and serve.
Nutrition Facts
Servings 20
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 4g7%
- Saturated Fat 3g15%
- Sodium 20mg1%
- Total Carbohydrate 22g8%
- Sugars 20g
- Protein 1g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Removing both ends of the frozen juice can makes it slide out easily into the punch bowl.
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