Ice ring (optional)
1 (20 oz.) can crushed pineapple
2 (15 oz.) cans Coco Lopez (brand name) cream of coconut
1 (46 oz.) can pineapple juice (chilled)
1 (32 oz.) bottle club soda (chilled)
2 c. light rum (only if you want to spike)

Prepare ice ring in advance. In blender container, combine crushed pineapple and cream of coconut. Blend until smooth. In large punch bowl, combine pineapple mixture, pineapple juice and rum (if desired). Just before serving, add club soda and ice. Makes about 4 quarts.