2 (10 oz.) pkg. frozen strawberries in syrup, thawed
1 (15 oz.) can Coco Lopez cream of coconut
1 (48 oz.) bottle cranberry juice cocktail, chilled
2 c. light rum, optional
1 (32 oz.) bottle club soda, chilled
Fresh strawberries & mint leaves, optional

In blender, puree thawed strawberries and cream of coconut until smooth. In large punch bowl, combine strawberry mixture, cranberry juice (and rum, if desired). Just before serving add club soda and ice. Garnish with fresh strawberries if desired. Makes about 4 quarts.