Piña Colada Punch

Prep Time 15 mins

Rest Time 48 hrs

Total Time 48 hrs 15 mins

Cooking Method: Blend, No Cooking

Cuisine: Caribbean

Courses: Beverage

Difficulty: Beginner

Servings: 20

Calories: 180

Best Season: Spring, Summer

Dietary: Dairy-free, Gluten-Free, Vegan

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

3 –4 large cans Pineapple juice, frozen solid (start 2–3 days ahead)
2 cans Coco Lopez cream of coconut
Pineapple juice (enough to blend coconut smooth)
1/2 gallon Rum (optional)
Sugar-free ginger ale to taste

Instructions

1
1. 2–3 days ahead: Freeze 3–4 large cans of pineapple juice solid.
2
2. Day of: In a blender, combine 2 cans Coco Lopez with enough pineapple juice to make it pourable. Blend smooth.
3
3. Add blended coconut mixture to punch bowl.
4
4. Let frozen pineapple juice cans sit at room temperature 3–4 hours, then slide frozen juice into the punch bowl.
5
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.

Keywords: pina colada punch recipe, tropical punch recipe, frozen pineapple punch, coconut pineapple party punch, rum punch recipe, crowd punch recipe, make ahead tropical punch

Read it online: https://thefamilyrecipebook.com/recipe/recipes-pina-colada-punch/