- Pineapple rings
- Kiwi slices
- Lime slices
- Orange slices
- Maraschino cherries
- Enough pineapple juice to fill the pan
- 5 cups pineapple juice, chilled
- 1 (15-oz) can cream of coconut
- 2 cups club soda or seltzer water, chilled
- Juice of 2 limes
- 2 cups light rum
- Additional kiwi slices
- Additional pineapple slices or chunks
- Additional lime and orange slices
- Additional maraschino cherries
- Fresh mint leaves
- Cocktail umbrellas and straws, optional
When you think of summer what pops into your head? A few things that pop into my head are: sunshine, swimming, the beach, BBQ, and cocktales. Not just any cocktales. For me it's specifically pina colada. What I hate about pina coladas is:
- You have to go out to a bar (Leave the house? No thanks!)
- The artificially flavored mixes
- Sometimes they are to sweet
- ...sometimes they’re not sweet enough
- You only get one… unless you buy another one.
How do you solve this problem? Well let me tell you. There’s an amazing pina colada punch recipe. It's easy to make and you can decide how much of each ingredient you want to add. You could even make it non-alcoholic if you wanted to (but let's be honest… who would want to do that?). Another cool thing about this recipe is its presentation.
The day before you are going to want or need the punch you line a punt cake pan with slices of oranges, pineapple, kiwi, lime, and cherries. Then add a bit of pineapple juice and put it in the freezer. What you end up with is a beautiful fruit wreath that floats in your punch bowl.
Now of course before you put your beautiful wreath in the punch bowl you have to have some sort of liquid in there. This is also where the alcohol comes in. make sure you chill everything before mixing this all together. That way you avoid the whole “watered down” thing that ice does. With just these few simple steps you have yourself a delicious and beautiful pina colada punch. And you can just keep refilling your glass. Perfect for parties. And hey, if you have underage guests you could make a non-alcoholic one for them as well.For the Frozen Fruit Ice Ring:
- 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.
- 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 the punch cold with desired garnishes.