Ingredients
Scale
For the Frozen Fruit Ice Ring:
- Pineapple rings
- Kiwi slices
- Lime slices
- Orange slices
- Maraschino cherries
- Enough pineapple juice to fill your pan (mine needed roughly 4 cups)
For the Punch:
- 5 cups pineapple juice, chilled
- 1 (15-oz) can cream of coconut (NOT coconut milk)
- 2 cups club soda or seltzer water, chilled
- Juice of 2 limes
- 2 cups light rum
Garnishes:
- Additional kiwi slices
- Additional pineapple slices or chunks
- Additional lime and orange slices
- Additional maraschino cherries
- Fresh mint leaves
- Cocktail umbrellas and straws, optional
Instructions
For the Frozen Fruit Ice Ring:
- The day (or at least several hours) before you want to serve, 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 the punch cold with desired garnishes.
NOTES:
- The frozen fruit ice ring is a completely optional step. It makes for a festive and fun presentation while keeping the punch icy cold. The alternative is to serve this punch over lots of ice and garnished with lots of fresh fruit.