Coconut Rum Punch (with Video)
A duo of delicious summer cocktail recipes, our Coconut Rum Punch and Strawberry Whiskey Smash will add some Caribbean and Irish flare to your summer get-togethers!
For the first time in years, we’ve decided not to travel this summer and instead enjoy all of the summer festivals and activities our city has to offer – and then use those saved travel dollars to escape the winter and soak up some Caribbean sun!
But just because we’re doing the staycation thing this summer doesn’t mean I can’t feel like I’m in the Caribbean.
This weekend, I did some experimenting to come up with two delicious summer cocktail recipes that I can quickly whip up whenever we have guests – and our house is always open for guests this summer! *hint hint*
I made this Coconut Rum Punch and a Strawberry Whiskey Smash that tastes like a Strawberry Lemonade Cocktail. I kept the alcohol light in both of these cocktails so you can comfortably serve them in the late afternoon or early evening, but I’ve also included instructions below on how to increase the alcohol content if you’re serving these at a party (or just are in the mood for a stronger cocktail).
Coconut Rum Punch Recipe
I used MALIBU Caribbean Rum for the Coconut Rum Punch because it has a fresh and vibrant coconut flavor without overpowering the rest of the drink. I’ve tried this recipe with coconut milk and coconut water and found that the coconut milk was overpowering (and not really pleasant with the orange juice), while the coconut water was very understated.
You could try adding a good-quality cream of coconut (like we use for our Painkiller Rum Cocktails) or a coconut extract if you want to stick to plain rum (or vodka), but I haven’t tried that substitution yet. (I will update when I do!)
To avoid this drink watering down, you can make your ice cubes with juice, or even freeze some coconut rum punch into ice cubes. (The rum won’t freeze fully, but the juice will.)
This cocktail adds a splash of Caribbean summer to your day (and reminds me of our last vacation, sunning ourselves on the beach in Grand Turk and St Maarten where rum punch cocktails cocktails were in plentiful supply from vendors all along the beach).
Can I make this coconut rum punch ahead of time? Yes! The flavor will still be the same, but as this cocktail sits the layers will mix together, so just be aware that you won’t have that pretty ombre effect in your cocktails. (I provide directions below on how to make a full pitcher of these cocktails in advance.)
Can I add more rum? Absolutely! I kept the rum in this recipe very light (about 1 part rum to 6 parts juice) to make it perfect for casual summer sipping or entertaining, but you can reduce the juice and add in more rum. If you are serving a higher strength alcohol drink to guests, make sure that they know how much alcohol was added – especially with this drink because even when the rum is increased, it’s still very easy drinking and easy to overdo.
I included directions in the printable recipe card below on how to make this drink a 1 part rum to 2 parts juice ratio.
What if I don’t want to use coconut rum? If you don’t have coconut rum, or just aren’t a big fan, you can use your favorite brand of plain rum (or vodka) and either add in a teaspoon of coconut extract or a few tablespoons of coconut cream. Shake the coconut cream or extract in a cocktail shaker along with the pineapple juice for the best result.
If your cocktail isn’t layering like mine did, you may not be using enough ice, or you can try layering the different elements of the cocktail by placing a spoon in the cocktail glass and pouring the liquid into that. It will slow the mixing of the layers so that you can have that pretty layered effect.
Check out our other favorite cocktail recipes here.
Tip: I often order my liquor from Drizly because they have a quick delivery time (sometimes within 40 minutes) and no expensive mark-ups. Purchasing from them supports local retailers, too. You can order the Coconut Rum needed for this recipe from them.
Check out our quick recipe video for how to make your own Coconut Rum Punch and then don’t forget to scroll down to grab your free recipe printable:
Ingredients for Coconut Rum Punch
- Grenadine or maraschino cherry juice
- Pineapple juice
- Orange juice
- Malibu Coconut Rum <– you can replace this with your own favorite rum or vodka and add some coconut extract or cream of coconut instead
- Ginger ale, as desired <– optional ingredient but adds the fizziness that many people associate with party punches
- Pineapple and maraschino cherries, to garnish
- Lots of ice <– you can make juice ice cubes to avoid watering down your drink, if desired
Scroll down to the printable recipe card for full measurements.
Tip: measure out the top 4 ingredients into your glass or pitcher and then top with ginger ale, to taste. If making your pitcher ahead of time, wait until serving to add the ice.
Kitchen Tools You May Find Helpful
- Pitcher
- Hurricane glasses, for serving
- Sharp kitchen knife
- Liquid measure (shot measure/jigger)
- Cocktail shaker
- Ice maker
I really loved using my gorgeous Omishome Bartending Kit to make this recipe. The pretty bamboo holder contains all of the tools you need to make perfect cocktails, and those pretty gold tools add a touch of class to your home bar set-up.
How to Make Coconut Rum Punch
Fill your hurricane glasses with ice.
Pour the liquid ingredients into the glasses in order. The ice will help keep the ombre effect by preventing the liquids from mixing too much.
Grenadine. Orange juice. Pineapple Juice. Malibu.
Top with ginger ale until the glass is full and then garnish with a pineapple wedge and maraschino cherry, if desired.
Enjoy immediately.
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Coconut Rum Punch
A delicious, tropical cocktail that will transport you straight to the Caribbean.
Ingredients
- 1/2 oz grenadine or maraschino cherry juice
- 2 oz orange juice
- 4 oz pineapple juice
- 1 1/2 oz Malibu
- Ginger ale, as desired
- Pineapple and maraschino cherries, to garnish
- Lots of ice
For a full pitcher:
- 2 oz grenadine or maraschino cherry juice
- 1/2 cup orange juice
- 1 cup pineapple juice
- 6 oz Malibu
- Ginger ale, as desired
- Pineapple and maraschino cherries, to garnish
- Lots of ice
Instructions
- Fill your hurricane glasses with ice.
- Pour the liquid ingredients into the glasses in order. The ice will help keep the ombre effect by preventing the liquids from mixing too much.
- Grenadine. Orange juice. Pineapple Juice. Malibu.
- Top with ginger ale until the glass is full and then garnish with a pineapple wedge and maraschino cherry, if desired.
- Enjoy immediately.
Notes
If you'd like a stronger cocktail, use these measurements:
- 1/2 oz grenadine or maraschino cherry juice
- 1 1/2 oz orange juice
- 3 oz pineapple juice
- 3 oz Malibu
If you don't like Coconut Rum, you can use coconut vodka or your favorite rum and add a teaspoon of coconut extract or an ounce of coconut cream.
Recommended Products
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Nutrition Information:
Yield:
1Serving Size:
1Amount Per Serving: Calories: 344Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 153mgCarbohydrates: 73gFiber: 1gSugar: 63gProtein: 1g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
These delicious and fruity summer cocktail recipes are sure to be a smash hit at your next summer get-together with friends!
For more delicious party recipes, check out our Easy Pizza Donuts or our Hot and Cheesy Spinach Dip recipe.
Pin this duo of delicious summer cocktails:
Gorgeous looking cocktail! It sounds so delicious too. Can’t wait to try these, everyone will love them.
Tried this once and knew this was going to be my favorite cocktail for the season. Will make it whenever I get a chance.
Lynne, thank you so much for your comment! I’m so glad you loved the recipe <3
Looks good. I made it before but didn’t know you boil the coconut milk and condensed milk. Might try it when I’ve got some time. Big up 🇩🇲!
Hi Rick, I think you might have our recipe confused with another one as ours doesn’t call for boiling or condensed milk.