Ice ring
1 (20 oz.) crushed pineapple (undrained)
2 (15 oz.) cans Coco Lopez Cream Coconut
1 (46 oz.) can pineapple juice, chilled
2 c. light rum
1 (32 oz.) bottle club soda, chilled

Prepare ice ring in advance. In blender container combine crushed pineapple and Coco Lopez Cream 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.