YOU ARE HERE: LAT HomeCollections

Pineapple Adds Punch to Beverage

November 06, 1986

As easy as it is elegant for holiday parties, Pineapple Plantation Punch can be assembled in minutes when the base has been blended ahead and refrigerated. To serve, simply combine with well-chilled club soda or Champagne and garnish with a mint sprig.


2 cups diced fresh pineapple

1 (8 1/2-ounce) can cream of coconut

1 cup dark rum

2/3 cup frozen pineapple juice concentrate

2 (1-quart) bottles club soda or 2 (750-milliliter) bottles Champagne, chilled

1 sprig mint

Puree 1 cup pineapple, 1/2 can cream of coconut, 1/2 cup rum and 1/3 cup pineapple juice concentrate in blender or food processor until smooth. Pour into storage container.

Blend remaining halves of same ingredients, then combine with first batch. Cover and refrigerate until well chilled.

To serve, combine base and club soda in punch bowl. Garnish with mint sprig. Makes about 3 quarts or 24 (4-ounce) servings.

Note: Pineapple base may be frozen. Thaw before combining with club soda.

Variation: Add 1 quart strawberry or vanilla ice cream to pineapple base before adding soda for richer, creamy beverage.

Los Angeles Times Articles