Pineapple-Coconut Punch

By Vaughn Vreeland

Updated June 23, 2026

  • David Malosh for The New York Times. Food Stylist. Simon Andrews. Prop Stylist: Paige Hicks.
Media 1 of 1
Ready In
10 min
Rating
5(14)
Comments
Read comments

Based on the popular tiki drink known as a Painkiller, this big-batch punch requires no blending and is lightened with a bit of coconut water for a refreshing all-day cocktail. Either light or dark rum works well here, but a combination is preferable for a balanced cocktail that’s bright with a slightly complex finish. Adding frozen pineapple and dark sweet cherries just before serving not only chills the drink, but infuses it with flavor (and can be a fun snack as you drink).

Featured in: Sandwiches, Brownies, Icy Punch: This Is the Picnic Spread of Your Dreams

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:8 to 10 servings

  • 1½ cups coconut water

  • ½ cup canned cream of coconut 

  • 2 cups pineapple juice

  • ½ cup orange juice, preferably freshly squeezed 

  • 1 ½ cups rum (light, dark or a combination of both)

  • ½ teaspoon freshly grated nutmeg (optional)

  • 2 cups frozen pineapple chunks

  • 1 cup frozen pitted dark sweet cherries

Ingredient Substitution Guide
Nutritional analysis per serving (8 to 10 servings)

26 grams carbs; 203 calories; 2 grams saturated fat; 3 grams fat; 1 gram fiber; 46 milligrams sodium; 1 gram protein; 22 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    In a large pitcher, whisk together the coconut water and cream of coconut until evenly blended. Add the pineapple juice, orange juice, rum and nutmeg (if using), and stir to combine. 

  2. Step 2

    If making ahead, refrigerate until ready to serve. Right before serving or transporting, add the frozen pineapple and cherries and enjoy.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
14 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Steve

Given the chaos of the last couple of years just enjoy the rum, maybe double it and sink into the fleeting bliss until reality seeps back in

Malury

"All day" I would think means its good for a BBQ or good for a dinner, Or perhaps at brunch.

2mom2dogs2cats3kids

Had an outdoor dinner party and this was a hit. The coconut cream really made it excellent.

Eileen

What is a good substitute for the alcohol?

Prof LeRoux

I served the punch in a beverage dispenser on a 100+ degree afternoon. It disappeared pretty quickly! I doubled the recipe, including the nutmeg, but did only 1.5x on the rum. I used both Appleton Estate Signature Blend and Planteray 3 Stars White Rum (couldn't find Probitas locally). The punch turned out very smooth and you don't taste the rum. Next time I would double all the ingredients, including the rum. The cream of coconut did separate somewhat after I added the frozen fruit.

debinpdx

I made this in a large jar today and so excited to have it for guests. First guest asked me what the white floaters were and my mom thought I had made this with cottage cheese. Something curdled? The coconut cream perhaps and I don’t know why it would. I followed the directions perfectly. I finally strained it and it was then drinkable without gagging. It’s not a sweet cocktail and you don’t taste the rum. In fact, I didn’t feel the rum either and it would have been to. Especially today.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.