Tropical Fruit and Rum Punch Recipe

Tropical Fruit and Rum Punch Recipe

  • 2 12-ounce cans mango nectar
  • 2 12-ounce cans guava nectar
  • 2 cups canned unsweetened pineapple juice
  • 1 1/2 cups canned coconut cream (such as Coco Lopez), well mixed
  • 1/4 cup fresh lime juice
  • 2 cups amber (gold) rum
  • 17 cups ice cubes
  • Fresh pineapple or lime wedges
  1. Combine mango nectar, guava nectar, pineapple juice, coconut cream, lime juice and amber rum in large pitcher. (Punch can be prepared 1 day ahead. Cover and refrigerate. Mix well before using.)
  2. Combine 1 cup punch and 2 cups ice cubes in blender and blend until smooth and thick. Pour into glasses. Garnish with fresh pineapple or lime wedges and serve. Repeat with remaining punch in batches.
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