clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Piña Colada Punch

Piña Colada Punch

  • Yield: 10-12 servings 1x



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


  • Additional kiwi slices
  • Additional pineapple slices or chunks
  • Additional lime and orange slices
  • Additional maraschino cherries
  • Fresh mint leaves
  • Cocktail umbrellas and straws, optional


For the Frozen Fruit Ice Ring:

  1. 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.
  2. 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:

  1. Blend the pineapple juice and cream of coconut in a blender until smooth. Pour into a punch bowl.
  2. Carefully mix in the club soda, lime juice, and rum, stirring until everything is well blended.
  3. 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.
  4. Serve the punch cold with desired garnishes.


  1. 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.