Description
This Pink Piña Colada Party Punch is a tropical showstopper made with coconut rum, pineapple juice, pink lemonade, and cream of coconut—all topped off with fizzy lemon-lime soda. It’s creamy, fruity, refreshing, and just the right amount of boozy. Whether you’re hosting a pool party, bridal shower, or backyard BBQ, this gorgeous pink punch brings serious island vibes with minimal effort!
Ingredients
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1 cup coconut rum
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2 cups pineapple juice
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2 cups pink lemonade
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1 cup cream of coconut (such as Coco López)
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1 liter lemon-lime soda, chilled
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Ice, to serve
For Garnish (optional but highly encouraged):
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Maraschino cherries
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Pineapple wedges
Instructions
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In a large punch bowl or drink dispenser, combine the coconut rum, pineapple juice, pink lemonade, and cream of coconut.
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Stir thoroughly until the cream of coconut is fully blended and the mixture is smooth.
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Chill the mixture for at least 1 hour if time allows.
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Just before serving, pour in the lemon-lime soda and stir gently to preserve the fizz.
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Add plenty of ice to keep it cold.
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Garnish each serving with pineapple wedges and maraschino cherries for that extra-tropical flair.
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Serve and enjoy the sunshine in a cup!
Notes
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Make-Ahead Tip: Mix everything except the soda and ice up to a day in advance and store in the fridge. Add soda and ice just before serving.
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Non-Alcoholic Version: Omit the rum and substitute with coconut water or more pineapple juice for a kid-friendly version.
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Cream of Coconut Reminder: Be sure to use sweetened cream of coconut—not coconut milk or coconut cream—for the signature piña colada flavor.
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Want to get fancy? Freeze pineapple juice or pink lemonade into ice cubes and use them in place of regular ice to keep your punch cold without diluting the flavor.
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Leftovers? Store in a sealed container in the fridge for up to 2 days, or blend with ice for a frozen cocktail slushie.