Ponche de Pina (hot Pineapple Punch Honduras)
Ingredients
- 3 pineapples
- 3 c water
- 3 cinnamon sticks
- 2 ts whole cloves
- 2 ts whole allspice
- 3/4 c sugar
- 1 c coconut milk
- 1 qt light rum
Instructions
Peel pineapples; chop or shread. Add water and let stand overnight. Put in large saucepan with spices, sugar, and coconut milk. Boil for 5 minutes. Strain liquid into large pitcher. Add rum and serve hot. Makes 8-12 servings. Note: If fresh coconut milk is not available, pour sweet milk over shredded coconut. Let stand for several hours. Squeeze through a cloth.