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Results 1 - 10 of 21 for coconut rum punch
1. RUM GOODIES
Mix all liquid ingredients in a large container. Place crushed ice in the glasses and garnish with the fruit. Pour punch into the glasses and serve.
Mix all together and serve over lots of crushed ice.
Chill all the above. Slowly combine the sherbet with the juices, add the crushed pineapple and 7-UP in punch bowl and serve.
Prepare ice ring in advance. ... and cream of coconut until smooth. In large punch bowl, combine pineapple mixture with pineapple juice and rum. Add club soda and ... over frozen mixture. Freeze.
Mix first 3 ingredients together ... gallon milk jug. Top off with rum and shake well. Keeps nearly forever in the refrigerator (3 to 4 weeks).
Combine cream of coconut, thawed limeade mix, pineapple juice and rum in a large container and ... ale in a large punch bowl and add ice ring.
7. RUM PUNCH
Mix first 3 ingredients together in an empty gallon milk jug. Add rum. Keep for 3 to 4 weeks in refrigerator.
In blender, combine crushed pineapple and cream of coconut; blend until smooth. In large punch bowl combine pineapple mixture, pineapple juice and rum. Just before serving add ... water over fruits; freeze.
Chill all ingredients except cream of coconut. Whip cream of coconut ... little pineapple to coconut, mix. Then add all the rest of the ingredients.
Prepare ice ring in advance. ... and cream of coconut. Blend until smooth. In large punch bowl, combine pineapple mixture, pineapple juice and rum (if desired). Just before serving, ... Makes about 4 quarts.
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