Polynesian Punch
Ingredients
- 20 cans crushed pineapple, undrained
- 15 ounces can cream of coconut
- 46 ounces can unsweetened pineapple juice, chilled
- 1 liter ginger ale
Instructions
Serves: 32, 1/2 cup servings. Blend the pineapple and the cream of coconut in a blender or food processor until smooth and creamy. Pour this mixture in a punch bowl and add remaining ingredients.Stir to combine. Garnish with ice, an ice ring, and fresh mint, if available.
Read NextBourbon Punch
